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.
2 cups / 300 grams plain flour
2 teaspoons baking powder, sifted
1 tablespoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground mixed spice
125 grams butter, room temperature
2 teaspoons vanilla extract
1 cup / 220 grams brown sugar
½ cup / 185 grams golden syrup
½ cup / 125 mls milk
Punnet of blueberries
1. Preheat oven to 180 degrees C and grease and line cake tin of choice. Beat
the butter, vanilla and sugar in a large bowl until light and fluffy. Add the
eggs one at a time, beating well after each addition.
2. Add remaining ingredients EXCEPT the blueberries and mix until
combined. Scatter the top with the blueberries. Bake for around 45
minutes or until done.
3. Remove from the oven and place on a wire rack, wait about 15 minutes
then remove from tin and allow to cool completely. Dust with icing sugar
if you like.