Post by Paulinemom on Oct 22, 2006 15:09:25 GMT
Traditional sticky cake to serve on bonfire night; yummy mix of oatmeal, ginger, treacle and syrup.
Ingredients:
12 oz. (350g) medium oatmeal
4 oz. (125g) wholemeal flour
4 oz. (125g) margarine
4 oz. (125g) honey
4 oz. (125g) black treacle
1 tsp. ground ginger
4 tbsps. skimmed milk
half a tsp. bicarbonate of soda
Cooking Instructions:
Grease a 11 inch (28cm) x 7 inch (18cm) cake tin
Pre-heat oven to 325F, Gas Mark 3, 160C
Blend together the flour, oats and ginger in a mixing bowl
Gently heat the margarine, treacle and honey in a saucepan until the margarine has melted
Add the flour, oats and ginger and mix well
Gently heat the milk until lukewarm and stir in the bicarbonate of soda
Add to the oatmeal mixture and beat well
Pour the mixture into the prepared cake tin
Bake in the pre-heated oven for one and a half hours
Cool in the tin for about 15 minutes then finish cooling on a wire rack
This cake is best left stored in an air-tight tin for a few days before cutting
Ingredients:
12 oz. (350g) medium oatmeal
4 oz. (125g) wholemeal flour
4 oz. (125g) margarine
4 oz. (125g) honey
4 oz. (125g) black treacle
1 tsp. ground ginger
4 tbsps. skimmed milk
half a tsp. bicarbonate of soda
Cooking Instructions:
Grease a 11 inch (28cm) x 7 inch (18cm) cake tin
Pre-heat oven to 325F, Gas Mark 3, 160C
Blend together the flour, oats and ginger in a mixing bowl
Gently heat the margarine, treacle and honey in a saucepan until the margarine has melted
Add the flour, oats and ginger and mix well
Gently heat the milk until lukewarm and stir in the bicarbonate of soda
Add to the oatmeal mixture and beat well
Pour the mixture into the prepared cake tin
Bake in the pre-heated oven for one and a half hours
Cool in the tin for about 15 minutes then finish cooling on a wire rack
This cake is best left stored in an air-tight tin for a few days before cutting