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Launceston Cake

Butter-rich cake made with black treacle, currants, citrus peel and ground almonds.

Image: Alex Bray...

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7 oz Unsalted Butter
7 oz Caster Sugar
1 ablespoon Treacle
1 tablespoon Golden Syrup
3 large Eggs
10 oz Self-Raising Flour
1 lb Currants
2 oz Mixed Peel or grated Lemon Peel
2 oz Ground Almonds
½ teaspoon Salt

Heat the oven to 180ºC/350ºF/Gas 4. Sift the flour into a bowl to add air.
Cream the butter and sugar together. Add the syrup and treacle, then beat in each egg separately, interspersed with a tablespoon of flour.
When the mixture is smooth and lump-free, add the remaining flour, followed by the ground almonds, currants and your chosen peel.
Mix well together
Bake the cake on the middle shelf of the pre-heated oven for about 1 hours 50 minutes, or until a sharp knife or skewer comes out of the centre clean.

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