I found this recipe in the Australian women’s Weekly Simply Bread cookbook. I’ve copied the recipe as is except I renamed it a cake as to me it is definitely more cakey than bready and I adjusted the cooking time. They instructed to cook it for 1 hour and 45 minutes, but it only needs 45 minutes. Also I substituted the molasses for golden syrup. The cake ahs a beautiful spiced flavour and the blueberries add another really delicious dimension. They suggest it I served with butter, but I really don’t think it needs it, it is a terrific cake as is. It also makes lovely little cakes as well – I often cook this batter in friands tins.
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