A traditional British cake, Spice and Nut Cake is sweet and rich to taste. Serve, thinly sliced, with tea or milk.
3 oz. plus
2 teaspoons butter
3 tablespoons dark treacle or molasses
3 oz. sugar
1 egg white
6 oz. flour
2 teaspoons baking powder
½ teaspoon mixed spice or ground allspice
½ teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves juice of h lemon
1 tablespoon milk
6 oz. chopped walnuts
2 teaspoons grated lemon rind
2 tablespoons flour, sifted
2 tablespoons soft brown sugar
1 teaspoon grated lemon rind
1 teaspoon grated nutmeg
1 oz. butter
2 oz. chopped walnuts
First make the topping. In a medium-sized mixing bowl, combine the flour, sugar, lemon rind and nutmeg. Add the butter and cut it into small pieces with a table knife. With your fingertips, rub the fat into the flour until the mixture resembles coarse breadcrumbs. Stir in the walnuts with the table knife. Set aside.
Preheat the oven to moderate 350°F (Gas Mark 4, 180CC).
1 teaspoon of the butter, grease a
7-inch loose-bottomed cake tin. Line the tin with greaseproof or waxed paper and grease it with the remaining teaspoon of butter. Set aside.
In a large mixing bowl, beat the remaining butter with a wooden spoon until it is light and fluffy. Stir in the treacle or molasses and sugar and beat them into the butter until the mixture is smooth and creamy. Beat in the egg and the egg white.
Sift the flour, baking powder, mixed spice or allspice, cinnamon, ginger and cloves into a medium-sized bowl.
Using a large metal spoon, fold the flour mixture into the creamed mixture. Stir in the lemon juice, milk, walnuts and lemon rind and mix well until the ingredients are thoroughly combined. Spoon the batter into the prepared tin. Sprinkle the topping over the batter.
Place the tin in the oven and bake the cake for 1 hour or until a skewer inserted into the centre comes out clean.
Remove the cake from the oven. Allow to cool for 5 minutes and turn it out on to a wire rack to cool completely.