Launceston Cake is a modern English recipe (originating from Launceston in Cornwall) for a classic rich currant and ground almond fruit cake darkened with treacle (molasses). The full recipe is presented here and I hope you enjoy this classic English version of: Launceston Cake.
Cream together the sugar and butter until pale and fluffy. Work in the treacle and syrup (easier until they are heated gently until runny first) then add the eggs, one at a time, beating thoroughly to combine after each addition.
In a separate bowl, mix together the plain flour, ground almonds, currants and lemon zest. Fold the flour mixture carefully into the creamed mixture, mixing until just combined (do not over mix). Turn into a greased and floured cake or loaf tin then transfer to an oven pre-heated to 170ºC (340ºF) an bake for about 90 minutes, or until the top is golden brown and a skewer inserted into the centre of the cake emerges cleanly.
Remove from the oven and allow to cool in the tin for 10 minutes. Turn out onto a wire rack and allow to cool completely before slicing into wedges and serving.