Tuesday, 17 February 2009

Treacle Cake Recipe

I really did not know whether to call this a treacle cake recipe or a liquorice cake recipe, when you taste it for yourself you will understand why - any lovers of liquorice will adore this cake!

Dark treacle also know as black strap molasses is such a rich ingredient in any recipe especially spice cakes. I could not call this recipe a spice cake as it uses a whopping 12 ounces of treacle which gives the cake its wonderful treacle and liquorice flavour. Read more about black treacle here.

The texture of my treacle cake is spongy, soft and very moist, especially the next day after baking. I topped my cake off with some white icing but you can use fresh cream or nothing at all it is up to you.

Treacle contains Iron and B Vitamins which are very healthy for you.

If you love treacle you will love this cake so give it a try and indulge your taste buds to the depth of the liquorice flavour in this cake.

Ingredients for Treacle Cake recipe
4oz Margarine/Butter/Shortening
4oz Caster sugar
1 Egg (beaten)
10oz White spelt flour or All purpose plain flour
12oz Treacle
1 + 1/2 tsp Bicarbonate of soda
1 tsp Cinnamon
1 tsp Ginger
1/4 tsp Ground cloves
225ml Boiling water
Cream or white icing to top

Picture of black treacle or black strap molasses.

How to make Treacle spice cake recipe

Cream together the fat with the sugar until light and fluffy.

Mix in the treacle then add the beaten egg a little at a time mixing well between each one.

Sift together all of the dry ingredients.

Add a little of the dry ingredients then a little hot water mixing well between each one keep repeating this process until all the ingredients are well combined.

Pour into a greased and floured square cake tin approx 9 inches.

Tap the tin gently on the side to remove bubbles.

Place into a hot oven at 180C for 55-60 minutes.

Do not open the oven door for at least 35 minutes to check.

Once cooked leave to cool in the tin on a wire rack.

The treacle cake will be very dark in colour - it is a treacle cake after all.

Once cooled serve with fresh cream or white frosting on top.

This cake tastes fabulous the next day.Check Spelling

Enjoy Chef Jeenas Treacle Liquorice Cake Recipe.


Finla said...

Jeen the cake looks so moist and delicious.
I love the icing on top too. Really yummy.

vanillasugarblog said...

Oh Jeena this looks so good. I would love to try this recipe. Very moist. Nicely done.

Rosa's Yummy Yums said...

Wonderfully moist and spicy! Yummy!



~M said...

I love spice cakes and the health benefits and taste of blackstrap molasses. This looks spectacular! I would love to see a dairy-free gluten-free version that relied on oil instead of margarine/butter.

Ann said...

WOW, sounds delicious and the texture looks so perfect!

Sum Raj said...

woo..ur cake looks fluffy and moist inside...ur a cake decorater for sure..

James said...

Looks great, just what I need with my tea.....

Erica said...

Ow how I've mised your posts! Your cakes always look so moist! I love icing but I bet this cake is just perfect without it as well! Have a great Wednesday

Donna-FFW said...

This looks to die for delicious! LOVE it. I so enjoyed all your step by step photos!!

grace said...

my stars, that's moist. you don't need the glaze at all--it's just an added bonus. :)

Cakelaw said...

This cake looks so rich and moist - and I have a whole jar of treacle from some project or other that has this cake's name on it.

Bharti said...

I always wondered what treacle was...now I know. The cook looks so yummy..perfect for a cold day!