2 cups (225 g) 8 oz flour (All purpose)
2 level tsp (10 ml) Mixed Spice (All Spice / Pumpkin pie spice)
1 level tsp (5 ml) Bicarbonate of soda (Baking soda)
1 1/2 cups (225 g) 8 oz plain wholemeal flour (whole grain)
3/4 cup 170 g (6 oz) butter
1 cup (225 g) 1/2 lb soft brown sugar
8 oz (225 g) sultanas (golden raisins)
1 egg. beaten
about 300 ml (1/2 pint) milk
10 sugar cubes or 10 tsp granulated sugar
2 level tsp (10 ml) Mixed Spice (All Spice / Pumpkin pie spice)
1 level tsp (5 ml) Bicarbonate of soda (Baking soda)
1 1/2 cups (225 g) 8 oz plain wholemeal flour (whole grain)
3/4 cup 170 g (6 oz) butter
1 cup (225 g) 1/2 lb soft brown sugar
8 oz (225 g) sultanas (golden raisins)
1 egg. beaten
about 300 ml (1/2 pint) milk
10 sugar cubes or 10 tsp granulated sugar
method
1. Butter and base-line a 20.5 cm (8 inch) square cake tin.
2. Sift the plain flour.with the spice and soda into a large mixing bowl; stir in the wholemeal flour.
3. Rub in the butter until the mixture resembles fine breadcrumbs and stir in the sugar and sultanas.
4. Make a well in the centre of the dry ingredients and add the egg and milk. Beat gently until well mixed and of a soft droppjng consistency adding more milk if necessary. Turn into the prepared tin.
5. Roughly crush the sugar cubes with the end of a rolling pin and scatter over the cake.
6. Bake in the oven at 170°C (325°f) mark 3 for about 1 hour 40 minutes until cooked. (When tested with a fine skewer, no traces of moist cake should remain.) Turn out and cool on a wire rack.
2. Sift the plain flour.with the spice and soda into a large mixing bowl; stir in the wholemeal flour.
3. Rub in the butter until the mixture resembles fine breadcrumbs and stir in the sugar and sultanas.
4. Make a well in the centre of the dry ingredients and add the egg and milk. Beat gently until well mixed and of a soft droppjng consistency adding more milk if necessary. Turn into the prepared tin.
5. Roughly crush the sugar cubes with the end of a rolling pin and scatter over the cake.
6. Bake in the oven at 170°C (325°f) mark 3 for about 1 hour 40 minutes until cooked. (When tested with a fine skewer, no traces of moist cake should remain.) Turn out and cool on a wire rack.
serving amount
serves 16 - 20
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