Irish Treacle Loaf is a modern Irish recipe for a classic tea-time cake flavoured with treacle and spices that contains dried fruit, but which is made without butter and which is baked in a loaf tin. The full recipe is presented here and I hope you enjoy this classic Irish version of: Irish Treacle Loaf.
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Ingredients:
60g butter
75ml water
60g black treacle (molasses)
60g soft brown sugar
1 egg, beaten
225g plain flour
1/2 tsp ground ginger
1/2 tsp mixed spice (pumpkin pie spice)
1 tsp bicarbonate of soda
60g currants
60g raisins or sultanas
Method:
Combine the butter and water in a small pan. Heat gently until the butter melts.
In the meantime, mix together the treacle, sugar and beaten egg in a bowl. Sift together the flour, ginger, mixed spice and bicarbonate of soda in another bowl. Add this to the treacle mixture then fold in the dried fruit and mix well before stirring in the butter and water mix.
Turn the resultant cake batter into a greased and lined 1kg loaf tin. Transfer to an oven pre-heated to 180°C and bake for about 120 minutes. If the cake begins to colour too quickly cover the cake with a piece of kitchen foil.
Remove from the oven when done (a skewer inserted into the centre of the cake should emerge cleanly) and allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
