Description
A moist and flavorful cake combining treacle and orange peel for a delightful treat.
Ingredients
Scale
- 200g treacle
- 100g butter
- 200g sugar
- 3 large eggs
- 250g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 100g candied orange peel
- 100ml milk
Instructions
- Preheat your oven to 180°C (350°F).
- Grease and line a cake tin.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the treacle and mix until combined.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture, alternating with the milk.
- Fold in the candied orange peel.
- Pour the batter into the prepared cake tin.
- Bake for 45-50 minutes or until a skewer comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring to a wire rack.
Notes
- Store in an airtight container for up to a week.
- Serve with a cup of tea for a classic pairing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Victorian Treacle & Orange Peel Cake, cake recipe, British dessert