Tuesday, 2 February 2010
St Brigid's cake
This is my recipe for a cake for Imbolc - it's lovely eaten just warm, just as the icing is set! Fiery ginger to warm you up on a cold day, and marmalade to add a seasonal tang - good for using up the wee bit that will never fit in the jars when you make it!
3 eggs, beaten
milk to mix
6oz self raising flour
2 generous dessertspoonfuls marmalade
1 heaped tsp ground ginger
Prepare a loaf tin by greasing and flouring. Cream butter and sugar, add in eggs, then flour. Mix in ginger and marmalade; add milk if required, to a soft dropping consistency. Spoon into tin, and into a hottish oven for 30 - 35 minutes or so until risen and golden brown. Turn out and cool on a wire rack. When still just warm, ice as you like - mine is ginger glace icing, with sprinkly bits on top.
Nice with a cup of strong tea. :)
Posted by MrsL at 13:52