Saturday, 6 December 2014

Medlar Molasses and Spice Cake

Cinnamon, ginger, nutmeg, and cloves are the scents of the holiday season.  It's hard to think of a recipe that doesn't contain one or all of them when you are baking traditional Christmas treats.  I have a particular weakness for cinnamon. As a matter of fact, there are three jars of ground cinnamon in my spice cupboard right now!


Practically everything I will bake in the next month will be spiced.  Today I started down the spice route by baking a Medlar Molasses and Spice cake.  The medlars were kindly provide by my neighbours at Otter Farm....all the other ingredients are simple store cupboard staples.  

Medlar Molasses and Spice Cake Ingredients:

1/2 cup butter - room temperature
2 medium eggs
1 cup plain flour
2 Tablespoons molasses or black treacle
1/2 cup soft brown sugar - lightly packed
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon mixed spice
pinch of salt
1 teaspoon baking soda
1/2 cup medlar paste*

Heat the oven to 350F/180C.  Prepare a square baking tin by buttering the sides and bottom of the tin and lightly dusting it with flour.  Knock out any excess flour which has not adhered to the butter. 

Place the butter and brown sugar into a large mixing bowl and beat with a wooden spoon until the mixture is fluffy and light.  Add the molasses/black treacle and stir to combine.  Beat in the two eggs, then stir in the medlar paste.*

In a separate bowl, sift together the flour, baking soda, salt, and spices.  Add the dry ingredients to the creamed butter mixture and stir until everything is just combined. Pour the batter into the prepared baking tin, smoothing the mixture evenly to the edges of the pan.  

Bake for about 20-25 minutes. The cake should spring back when lightly touched and just beginning to shrink away from the side of the tin.  



Remove the cake from the baking tin and cool on a wire rack.  Serve with a dusting of icing sugar, cream, or custard ...or... just plain - slightly warm from the oven.  

*For 'how to' prepare the medlars for baking and a gorgeous Medlar Sticky Toffee Pudding recipe CLICK HERE to visit the OTTER FARM BLOG.














9 comments:

  1. Wonderful! I don't think I've ever tasted a medlar, I'll have to seek some out!

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  2. I've seen the trees in ancient gardens. Apparently, they were very popular in Tudor times so I figure if it's good enough for Henry VIII it's good enough for me. : )

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  3. A new one for me - it looks fabulous Debs, especially with all the spices - thanks!

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    1. It tastes like the soft gingerbread cake we used to have as children. : D

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  4. This looks absolutely delicious!! I have never tried to make one before but I should try! Love the tree on top!

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