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!

6oz butter
6oz sugar
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. :)


MoominMamma said...

I have the urge to run my finger along that icing!

Rowan said...

This looks and sounds just gorgeous! Enjoyed your post on February too - I didn't know that the Anglo Saxons called it cake month - I'm all for that!

Julie said...

I bookmarked this recipe as I knew I'd want to make it.:-)
Its currently happily baking away ( I made an 8" round using 4 eggs and 8oz of everything else - so added another spoon of marmalade just to make sure)


Spicy Cauldron said...

Thanks for sharing this recipe. I've got two loaves in the oven right now, and judging from the taste I had of the mix, they're going to be very nice indeed.