Traditionally served in farmhouses at Christmas, this rich, solid cake was made specially to be given to visitors and carol singers, as well as to the family.
Rub the butter into the flour until it has a breadcrumb consistency. Mix in the sugar and all the spices. Beat in the eggs and brandy. Then add the treacle and peel, beating well. The mixture should be dark and fairly slack.
Pour the mixture into the cake tin and
©1980 The Estate of Elizabeth Ayrton