Richly flavoured Richmond Cake is ideal for afternoon coffee or tea.
6 oz. – cup plus
1 teaspoon butter
1 teaspoon mixed spice or ground allspice
1 teaspoon ground cloves
1 teaspoon ground ginger
2 oz. soft brown sugar
4 fl. oz. dark treacle or molasses
8 oz. flour
2 teaspoons baking powder
3 oz. ground almonds
6 oz. chopped candied peel
Preheat the oven to warm 325°F (Gas Mark 3, 170°C). Lightly grease an 8-inch cake tin with the teaspoon of butter and set aside.
In a large mixing bowl, cream the remaining butter with a wooden spoon until it is light and fluffy. Add the mixed spice or allspice, cloves and ginger, beating constantly. Beat in the sugar, then the treacle or molasses.
Sift the flour and baking powder into a medium-sized mixing bowl. Stir in the ground almonds. Set aside.
Beat the eggs into the butter mixture, one at a time, adding a tablespoon of the flour mixture with each egg. Continue beating until the mixture is thoroughly blended.
Using a metal spoon, fold in the remaining flour mixture, then the peel. Stir until the ingredients are thoroughly combined.
Turn the mixture into the prepared cake tin and place it in the oven. Bake for If to 2 hours or until the cake is golden brown on top and a skewer inserted into the centre comes out clean.
Remove the tin from the oven and turn the cake out on to a wire rack to cool completely. Place the cake on a serving dish and serve immediately.