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Anglesey Cake (Teisen Sir Fon)

Author/Submitted by: Country Cooking - Recipes from Wales by Sian Llewellyn.
Servings: 1
Categories: Cakes / Desserts

1/2  cup  Butter, (100 grams)
1/3  cup  Dark brown sugar, (75 grams)
1    Egg
1  tablespoon  Black treacle
2  cups  Self-rising flour, (250 grams)
1  teaspoon  Ground ginger
1  teaspoon  Mixed spice
1/2  teaspoon  Salt
1/2  teaspoon  Bicarbonate of soda
1 1/2  cups  Dried mixed fruit, (150 grams)
1  cup  Milk, (250 ml)

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.

Black treacle is the British term for molasses.

Black treacle is the British term for molasses.

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