Ingredients
- 4 EGGS LIGHTLY BEATEN
- 1.25 CUPS TREACLE
- 170 GRAMS DEMERARA SUGAR
- 170 GRAMS JUST MELTED BUTTER, COOLED
- 1.25 TEASPOONS LEMON OR LIME ZEST
- 3.5 CUPS MAIDA OR ALL PURPOSE FLOUR SIFTED WITH
- 1.5 TEASPOONS FRESHLY GRATED GINGER
- 1/2 TSP DRIED POWDERED GINGER
- 1/2 TSP POWDERED NUTMEG
- 1/2 TEASPOON POWDERED ALLSPICE
- 1/4 TSP SALT
- FOR LEAVENING-
- 1 TEASPOON BAKING SODA
- 1/2 CUP OF BOILING WATER
- 1 TBSP DARK RUM (OPTIONAL)
- CREAM CHEESE AND LEMON FROSTING (OPTIONAL)
- APPROX 500 GRAMS CREAM CHEESE
- 1 CUP ICING SUGAR PLUS MORE FOR DUSTING
- 2 TBSP BUTTER SOFTENED
- 1/4 TEASPOON LEMON OIL
- 1 TEASPOON LEMON OR LIME ZEST
- 1/2 TEASPOON VANILLA EXTRACT
- GARNISH
- 2/3 CUP CANDIED LEMON SLICES OR PIECES
Instructions
- PREHEAT MIDDLE RACK OVEN TO 350F.
- GREASE A 4-4.5 INCH DEEP 9 INCH ROUND CAKE TIN AND LINE WITH PARCHMENT. OTHERWISE USE TWO 9 INCH CAKE TINS AND DIVIDE THE BATTER FOR TWO LAYERS.
- WHISK THE BUTTER SUGAR AND TREACLE TOGETHER UNTIL SMOOTH AND WELL INCORPORATED. ADD THE EGGS AND WHISK AGAIN. ADD THE LIME ZEST AND WHISK.
- ADD THE FLOUR MIXTURE CUP BY CUP AND WHISK UNTIL SMOOTH.
- STIR THE BAKING SODA INTO THE BOILING HOT WATER UNTIL IT BUBBLES.
- ADD ONE TABLESPOON OF WATER AT A TIME TO THE BATTER AND WHISK WELL. ADD RUM IF DESIRED.
- POUR INTO THE CAKE TIN AND BAKE UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN.
- COOL CAKE COMPLETELY AND THEN UNMOLD. FROST. KEEP COVERED AND REFRIGERATED IN A HOT CLIMATE.
- FOR THE FROSTING
- WHISK TOGETHER ALL THE INGREDIENTS UNTIL FLUFFY. SLICE THE CAKE IN HALF HORIZONTALLY AND FROST THE BOTTOM LAYER OF THE CAKE. COVER WITH THE SECOND LAYER OF CAKE AND FROST THE TOP OF THIS LAYER. DECORATE WITH CANDIED LEMON AND DUST WITH ICING SUGAR
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