Lyn's Recipe Collection
125g butter
1/4c sugar
1 large egg or 2 small
1 T treacle
2c SR
1/2 pkt mixed spice
jam & icing
Beat b&s to a cream and add egg & treacle. Stir in flour sifted with spice.
Roll out and cut into shapes. Bake in slow oven 10-15 mins. Leave to cool on tray.
Join with jam and ice tops. KEEP SEVERAL DAYS BEFORE EATING.
500g each of butter and br sugar
500g each of sultanas, currants, raisins
625g fine wholemeal flour
250g shelled almonds
125g each lemon peel, cherries, figs
juice of 1 orange or lemon (2T juice)
2T treacle
2t BP
1/2 tsp each of salt (just) & mixed spice
1/4t gr nutmeg
1 tsp cinnamon
8-9 eggs
Crm b&s, beat eggs and add gradually. Sift drys, add alt with spoonfuls of fruit. Then rest of ingredients (adding juice last).
Bake in a tin (lined with 2-3 layers paper) in mod oven 2 to 2.5 hours.
NOTE: THIS CAKE IMPROVES WITH KEEPING.