Rhubarb Spiced Cake
A deliciously moist cake with mixed spice, ginger and some seasonal English Rhubarb. This is perfect as an afternoon treat with a cup of tea, or serve with lashings of custard as a warming after dinner dessert. Happy Baking!
Serves 12 Ready in 1 hour 20 minutes
140g butter, softened, plus extra for greasing
300g self-raising flour
2 tsp mixed spice
1 tsp ground ginger
100g dark muscovado sugar
250g golden syrup
1 tsp bicarbonate of soda
2 eggs, beaten
300g rhubarb, cut into short lengths
Icing sugar, for dusting
Heat oven to 180C/fan 160C/gas 4. Butter and line a deep 20cm square cake tin. Sift the flour and spices into a bowl. Beat together the butter and sugar until light and fluffy, then beat in the golden syrup. Dissolve the bicarbonate of soda in 200ml boiling water, and gradually pour into the mixture. Add the flour a mix quickly and then add the eggs, mixing briefly and gently stir in the rhubarb.
Pour the mixture into the tin and bake for 50-60 mins, until the cake feels firm to the touch and springs back when pressed. Cool in the tin for 5 mins, then turn out and cool on a wire rack. Dust with icing sugar.