Luncheon Cake

A fairly plain filling cake this is ideal for picnics and outdoor meals when everyone feels really hungry. The amount of fruit may be increased if you wish and the cake should be made the day before it is required for eating.

2-

3 oz. plus

2 teaspoons butter

1 lb. flour

1 teaspoons bicarbonate of soda

½ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon grated nutmeg

½ teaspoon ground mixed spice or allspice -½ teaspoon ground cloves

6 oz. soft brown sugar

1 tablespoon treacle

8 oz. cups raisins

8 fl. oz. milk

3 tablespoons vegetable oil

Using the 2 teaspoons of butter, grease a 2-pound cake or loaf tin and set aside.

Ukrainian Lvov Black Bread is delicious with butter and a strong cheese.

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Sift the flour, soda, salt, cinnamon, nutmeg, mixed spice or allspice and cloves into a large mixing bowl. Add the remaining butter and cut it into small pieces with a table knife. With your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs. Add the sugar, treacle , raisins, milk and oil and stir, using a wooden spoon, until the mixture forms a thick batter.

Pour the batter into the cake or loaf tin and place it in the oven. Bake the cake for lg hours, or until it is dark brown on top and has shrunk slightly away from the sides of the tin.

Remove the cake from the oven and leave it to cool for 5 minutes in the tin. Run a sharp knife around the edge of the tin and turn the cake out on to a wire rack to cool completely before serving.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus