Rhubarb spice cake
recipe
Rhubarb spice cake
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A wonderfully moist cake reminiscent of an
old-fashioned gingerbread. Serve it for tea or
heat up a thick slice in the microwave and
have it for pud with a dollop of custard.
Ingredients
- 140g/5oz butter, softened, plus extra for greasing
- 300g/10oz self-raising flour
- 2 tsp mixed spice
- 1 tsp ground ginger
- 100g/4oz dark muscovado sugar
- 250g/9oz golden syrup
- 1 tsp bicarbonate of soda
- 2 eggs, beaten
- 300g/10oz rhubarb, cut into short lengths
- icing sugar, for dusting
Serves:
12
Preparation:
20
Cook Time:
50
Total Time:
70min
Directions
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- Heat oven to /fan /gas and
- put the kettle on. Butter and line a deep cm
- square cake tin. Sift the flour and spices into
- a bowl. Beat together the butter and sugar
- until light and fluffy in the food processor,
- then beat in the golden syrup. Dissolve the
- bicarbonate of soda in l boiling water,
- then gradually pour through the spout of the
- processor. Pulse in the flour, then add the
- eggs, mixing briefly. Remove the bowl from
- the processor, then gently stir in the rhubarb.
- Pour the mixture into the tin and bake
- for - mins, until the cake feels firm to
- the touch and springs back when pressed.
- Cool in the tin for mins, then turn out
- and cool on a wire rack. Dust with icing sugar.
Source: Mary Cadogan Good Food Magazine
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