A classic sponge cake recipe hailing from Yorkshire, flavoured with syrupy molasses, oatmeal and ginger. The moist texture and warm flavours are truly delicious and are perfect alongside a cup of tea. This cake is best made a day or two in advance, as the flavour matures the cake becomes a little more sticky and even more decadent.
Heat the oven to gas 3, 170°C, fan 150°C.
Grease and line a 23cm (9in) square cake tin with nonstick baking paper.
Beat together the egg and milk. Put the golden syrup, treacle, sugar and butter in a pan and heat, stirring until the butter has melted.
Remove the pan from the heat and stir in the remaining ingredients, incluuding the egg and milk mixture. Mix well.
Pour the mixture into the prepared tin and bake for about 1 hour, or until just firm to the touch. Allow the cake to cool in the tin – it may sink slightly in the centre, but that is part of its charm! If you’d prefer it to be flat, turn it upside down to cool. This also helps make the cake more dense and easier to cut.
Freezing and defrosting guidelines
Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.
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