Description
This Victorian Treacle & Orange Peel Cake is a rich, moist, and flavorful treat combining the deep sweetness of treacle with zesty, candied orange peel. Perfect for afternoon tea or dessert, this traditional British cake offers delightful bites with a lightly spiced, fruity twist.
Ingredients
Scale
Wet Ingredients
- 200g treacle
- 100g butter
- 200g sugar
- 3 large eggs
- 100ml milk
Dry Ingredients
- 250g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Add-ins
- 100g candied orange peel
Instructions
- Preheat oven: Preheat your oven to 180°C (350°F) to ensure it’s at the optimum temperature for baking the cake evenly.
- Prepare cake tin: Grease and line your baking tin with paper to prevent the cake from sticking and to help with easy removal after baking.
- Cream butter and sugar: In a mixing bowl, cream together the butter and sugar until the mixture is light, pale, and fluffy, which will help aerate the batter.
- Add eggs: Beat in the eggs one at a time, thoroughly mixing after each addition to incorporate air and prevent curdling.
- Mix in treacle: Stir the treacle into the wet mixture until fully combined, adding rich flavor and moisture to the batter.
- Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution and prevent lumps.
- Combine wet and dry: Alternate adding the sifted dry ingredients and milk into the wet mixture, folding gently to keep the batter light and smooth.
- Fold in orange peel: Carefully fold in the candied orange peel, distributing it evenly without overmixing.
- Transfer batter: Pour the finished batter into the prepared cake tin and smooth the top with a spatula for even baking.
- Bake: Bake the cake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean, indicating it is fully cooked.
- Cool: Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely, preserving its texture.
Notes
- Ensure all ingredients are at room temperature before starting to promote even mixing.
- You can substitute the candied orange peel with other candied fruits or chopped nuts if preferred.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a stronger orange flavor, zest an orange and add it to the batter along with the peel.
- Make sure not to overmix the batter once the flour is added to keep the cake tender.
