Anglesey Cake - Cacen Sir Fon
- 250 g Flour, self raising
- 100 g Butter
- 75 g Dark brown sugar
- 150 g Dried mixed fruit
- 1 tb Black treacle
- 1 Egg
- 1 ts Ground ginger
- 1 ts Mixd spice
- 1/2 ts Salt
- 1/2 ts 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.
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.
