Prep 72 hrs
Cook 1 hr 5 mins
Patience is a virtue, and (trust me) this stuff is WELL worth the wait!
- 1⁄2 lb plain flour
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 1⁄2 ounces light brown sugar
- 3 ounces unsalted butter
- 4 fluid ounces golden syrup or 4 fluid ounces light corn syrup
- 5 fluid ounces milk
- 2 eggs, lightly beaten
- 2 oranges, zest only
- 2 ounces dried apricots, finely chopped
- Grease and line a deep 7-inch square cake tin.
- Sift the flour, ginger, baking powder and bicarbonate of soda together.
- Place sugar, butter, syrup and milk in a pan and warm gently until melted and blended.
- Do not boil.
- Add to the flour with the eggs and mix thoroughly.
- Stir in orange zest and apricots.
- Turn into the baking tin and bake at 325ºF for 60-65 minutes or until firm to the touch.
- Turn out and cool.
- The flavour of this cake improves with age.
- Store in an airtight container for 2-3 days before serving.
just had a slice with a bit of spread on it. well worth the wait. will try and serve with custard as it hs the same texture and richness as sticky toffee pudding (my fav) but not so sickly(which i love). means u can eat more!!!
Fantastic recipe, relatively easy to make (hardest part was waiting a few days before slicing it). Not too sweet like many cakes are, would definately recommend you try it at least once. golden syrup gives a great taste MMMM!
A reasonably healthy cake. Smells great baking abnd after cooking. I doubled the recipe, and used two round pans. Worked fine. I also cut up a few more dried apricots than indicated, and grated a bit less orange rind. All, no problem. A very old fashioned-y recipe, great taste!