Yorkshire Gingerbread

Yorkshire Gingerbread

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8 oz self-raising flour
2 tablespoons ground ginger
1 tablespoon ground allspice
1/2 teaspoon salt
1 tablespoon bicarbonate of soda
4 oz unsalted butter
4 oz dark soft brown sugar
3  eggs; beaten
8 oz black treacle

Sift the flour, ginger, allspice, salt and bicarbonate of soda into a bowl.
In another bowl, cream the butter and brown sugar until very soft. Beat in
the eggs one by one, then mix in the treacle. Gently fold in the sifted
dry ingredients.
Pour the mixture into a greased and lined 8 inch square, deep cake tin and
bake in a preheated oven on 325: F for 50 to 60 minutes, or until the top
springs back when pressed.
Cool in the tin, remove and store for a few days in an airtight tin before
eating. The cake can be served in slices spread with butter, or with
clotted cream and stem ginger.

Contributor:  Two Fat Ladies

Yield: 8 servings

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