Soft Brown Sugar
This popular sugar is used...
- Ingredients
- Method
Ingredients
Treacle cakes
- ½ cup butter
- ½ cup Chelsea Dark Cane Sugar, firmly packed
- ½ cup Chelsea Treacle
- 1¼ cups plain flour
- 1 tsp ground ginger
- 1 tsp bicarbonate of soda
- 1 egg, lightly beaten
- ⅔ cup milk
- Licorice straps, cut into thin strips
- 1 tube white writing icing, for decoration
Caramel icing
- 60g butter
- ½ cup firmly packed Chelsea Soft Brown Sugar
- ¼ cup milk
- 1 cup Chelsea Icing Sugar, sifted
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
Icing Sugar
Icing sugar can also be...
Reviews
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Method
Preheat oven to 170°C conventional (150°C fan forced). Grease and line the bases of 8 x ½ cup (125ml) mini loaf pan.
Treacle cakes: combine butter, dark cane sugar and treacle in a saucepan over medium heat. Bring to the boil, stirring occasionally. Reduce heat to low and simmer for 2 mins. Remove from heat and cool for 15 mins.
Sift flour, ginger and bicarbonate of soda into a large bowl. Make a well in the centre of dry ingredients and stir egg, milk and cooled treacle mixture. Mix with wooden spoon until well combined.
Spoon batter into the prepared pans. Bake for 20-25 mins or until a skewer inserted into the centre comes out clean. Allow the loaves to stand for 10 mins before turning out onto a wire rack to cool.
Caramel icing: stir butter and soft brown sugar in small saucepan over medium heat until sugar dissolves; bring to the boil then simmer, stirring, 2 mins. Remove from heat and add milk and icing sugar, mix until well combined. Drizzle warm icing over cakes. Use licorice to create coffin shape and pipe dates with writing icing.
Treacle makes this an enchanting rich, moist cake with a subtle liquorice flavour. Decorate for the kids or simply serve warm with vanilla ice-cream for a special "treat'.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Dark Cane Sugar
A moist, dark brown sugar...
Icing Sugar
Icing sugar can also be...
Reviews
What did you think of this recipe?
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ingredients
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- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
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- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
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- pinch of salt
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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