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Anglesey Cake - Cacen Sir Foncakes, ethnic 250 gm flour, self raising 100 gm butter 75 gm dark brown sugar 150 gm dried mixed fruit 1 tablespoon black treacle 1 egg 1 teaspoon ground ginger 1 teaspoon mixd spice 1/2 teaspoon salt 1/2 teaspoon bicarbonate of soda 200 ml milk Cream the butter and sugar until light and fluffy. Beat in the egg and stir in the treacle. Sift the flour, ginger, spice and salt together and stir into the creamed mixture. Dissolve the bicarbonate of soda in the milk and stir into the cake mixture. Add the fruit and mix well. Turn into a 20cm (8 inch) round cake tin lined with greased greaseproof paper and bake in a moderate oven (170C, 325F, gas mark 3) for 1 hour or until cooked. From:Country Cooking - Recipes from Wales by Sian Llewellyn.
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