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    Chocolate and Treacle Cake with Rum Butter

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    Chocolate and Treacle Cake with Rum Butter

    • Vegetarian

    Makes: 2 x 700g loaves


    • 225ml milk
    • 2 heaped teaspoons bicarbonate of soda
    • 4 medium eggs, plus 1 yolk
    • 200ml vegetable oil
    • 2 tablespoons black treacle
    • 2 tablespoons golden syrup
    • 300g caster sugar
    • 2 tablespoons cocoa powder
    • 400g plain flour
    • For the glaze
    • 1 x 250g jar chopped stem ginger in syrup
    • For the rum butter
    • 125g unsalted butter, softened
    • 2 tablespoons rum
    • 50g tablespoons icing sugar, sifted


    1. Preheat the oven to 120°C/gas 1/2. Grease 2 x 700g loaf tins. Gently warm the milk and dissolve the bicarbonate of soda in it. Whisk together the eggs, yolk, vegetable oil, treacle and syrup. Pour the milk onto the treacle mix. Sift together the dry ingredients and stir into the wet until just combined. Bake for about 1 hour & 10 minutes. Cool on a wire rack.
    2. Pour all the syrup from the stem ginger into a pan and add some of the ginger itself (to taste). Bring to the boil and reduce until the syrup is thick and sticky. Drizzle this glaze over the cake. Leave to set.
    3. Beat the butter with the rum and icing sugar. Slice the cake and spread with the butter.

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