3/4 cup 170 g (6 oz) butter
120 ml (8 level tbsp) golden syrup (substitute light corn syrup)
2 eggs, size 2, beaten
2/3 cup (150 ml) 1/4 pt medium cut orange marmalade, chopped
3 1/2 cups (350 g) 12 oz self-raising flour
1 level tsp (5 ml) baking powder
1 level tsp (5 ml) ground cinnamon
1/4 level tsp (1.25 ml) ground cloves
2 oz (50 g) corn flakes
120 ml (8 level tbsp) golden syrup (substitute light corn syrup)
2 eggs, size 2, beaten
2/3 cup (150 ml) 1/4 pt medium cut orange marmalade, chopped
3 1/2 cups (350 g) 12 oz self-raising flour
1 level tsp (5 ml) baking powder
1 level tsp (5 ml) ground cinnamon
1/4 level tsp (1.25 ml) ground cloves
2 oz (50 g) corn flakes
method
1. Butter and base-line a 20.5 cm (8 inch) square cake tin.
2. In a large bowl beat the butter - which should be at room temperature-with 90 ml (6 level tbsp) golden syrup until well mixed. Gradually beat in the eggs, keeping the mixture stiff.
3. Stir half the chopped marmalade into the cake mixture. Mix in the flour sifted with the baking powder and spices, adding sufficient milk to make a fairly stiff consistency.
4. Turn the mixture into prepared cake tin and level the surface.
5. Crush the corn flakes and mix with the remaining syrup and chopped marmalade. Carefully spread over the cake mixture.
6. Bake in the oven at 180°C (350°F) mark 4 for about 1 hour. Turn out and cool on a wire rack.
2. In a large bowl beat the butter - which should be at room temperature-with 90 ml (6 level tbsp) golden syrup until well mixed. Gradually beat in the eggs, keeping the mixture stiff.
3. Stir half the chopped marmalade into the cake mixture. Mix in the flour sifted with the baking powder and spices, adding sufficient milk to make a fairly stiff consistency.
4. Turn the mixture into prepared cake tin and level the surface.
5. Crush the corn flakes and mix with the remaining syrup and chopped marmalade. Carefully spread over the cake mixture.
6. Bake in the oven at 180°C (350°F) mark 4 for about 1 hour. Turn out and cool on a wire rack.
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