Medlar, Treacle and Spice Cake is a modern British recipe for classic rich Christmas cake that includes medlars in the batter. The full recipe is presented here and I hope you enjoy this classic British version of: Medlar, Treacle and Spice Cake.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
I saw the original for this in an American magazine. I loved the use of Medlar. However, that recipe was aimed at Thanksgiving so I decided to alter the spicing to make it more British and alter it slightly to become a Christmas-focussed cake.
Ingredients:
100g (1/2 cup) butter at room temperature
2 medium eggs
120g (1 cup) plain flour
2 tbsp black treacle (or molasses)
100g (1/2 cup, lightly packed) soft brown sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp mixed spice (pumpkin pie spice)
pinch of salt
1 tsp baking soda
100g (1/2 cup) medlar paste (see the Medlar Cheese and Medlar Puree recipe for how to prepare)
Method:
Pre-eat the oven to 180°C (350°F). Prepare a square baking tin by buttering the sides and bottom of the tin and lightly dusting it with flour. Knock out any excess flour which has not adhered to the butter.
Place the butter and brown sugar into a large mixing bowl and beat with a wooden spoon until the mixture is fluffy and light. Add the molasses/black treacle and stir to combine. Beat in the two eggs, then stir in the medlar paste.
In a separate bowl, sift together the flour, baking soda, salt, and spices. Add the dry ingredients to the creamed butter mixture and stir until everything is just combined. Pour the batter into the prepared baking tin, smoothing the mixture evenly to the edges of the pan.
Bake for about 20-25 minutes. The cake should spring back when lightly touched and just beginning to shrink away from the side of the tin.
Remove the cake from the baking tin and cool on a wire rack. Serve with a dusting of icing sugar, cream, or custard (or just plain; slightly warm from the oven).
Click on the image, above to submit to Pinterest.