serves
8
prep
15 minutes
cook
20 minutes
difficulty
Mid
serves
8
people
preparation
15
minutes
cooking
20
minutes
difficulty
Mid
level
This recipe first appeared in a 1930s recipe calendar published by the Country Women's Association of NSW, contributed by a member of the organisation's Trundle branch.
Ingredients
- 125 g butter
- 220 g (1 cup) caster sugar
- 2 eggs
- 2 tbsp treacle
- 125 ml (½ cup) milk
- ½ tsp bicarbonate of soda
- 150 g (1 cup) plain flour
- 1 tsp ground ginger
- raspberry jam, for filling
Caramel glaze
- 60 g (¼ cup) butter
- 100 g (½ cup, firmly packed) dark brown sugar
- 60 ml (¼ cup) thickened cream
Instructions
Preheat oven to 180°C. Lightly grease, flour and line two 18 cm cake tins with baking paper.
Using an electric beater, beat the butter and sugar in a bowl until light and creamy. Add the eggs one at a time, beating well between each. Beat in the treacle. Combine milk and soda in a bowl. Sift the flour and ginger into another bowl. Add the milk and flour mixtures to the creamed mixture, then stir to form a smooth batter. To make a smooth batter, add half the flour first, about ⅓ of the milk, stir, then the remaining flour, stir until smooth, then the remaining milk.
Spoon batter into the tins, smoothing the top even. Bake for 15–20 minutes, or until a skewer inserted in the centre comes out clean. Cool the cakes in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
Spread the raspberry jam over one cake and top with the other cake.
For the caramel glaze, combine all the ingredients in a small saucepan and bring to the boil. Cook over medium heat, stirring, until smooth. Remove from the heat and cool slightly then beat with a wooden spoon until thick and creamy but still pourable as it will thicken on cake.
Spread caramel over the layered cakes.
Recipe from (Murdoch Books, hb, $29.99). This recipe has been tested and edited by SBS Food and may differ slightly from the original.
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Nick Banbury. Creative concept by Belinda So. Entrée plate from .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This recipe first appeared in a 1930s recipe calendar published by the Country Women's Association of NSW, contributed by a member of the organisation's Trundle branch.
