Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1996
Sift the flour, ginger, allspice, salt and bicarbonate of soda into a bowl. In another bowl, cream the butter and brown sugar until very soft. Beat in the eggs one by one, then mix in the treacle. Gently fold in the sifted dry ingredients.
Pour the mixture into a greased and lined 20cm/8in square, deep cake tin and
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