FUDGE CAKE


FUDGE CAKE


How good does this look!! Not bad, considering this is exactly as printed in the 1917 Modern Cookery. It looks yummy and up to date! We loved the grainy fudgy filling and topping.

Butter and line the base of a 8” spring form tin.. Pre heat your fan oven to 160C

6 oz plain flour
1½ oz ground rice
4½ oz softened butter
3 oz demerara sugar
3 oz golden syrup
½ teaspoon each of mixed spice and ground ginger
1 teaspoon baking powder
2 large tablespoon milk
3 eggs

In a medium bowl, beat the butter and sugar to a soft cream, then add the spices and syrup. Mix well then beat in the eggs, with a little of the flour with each addition. Now add the ground rice, flour, baking powder and milk. Mix well then turn into your tin and bake in a moderate oven for about 30 minutes.

When cold split in half. Meanwhile, while it is cooling:

Fudge Filling:

9 oz demerara sugar
1½ oz butter
3 tablespoons milk
Topping: walnuts

Put all the ingredients in a saucepan and stir over a gentle heat until the sugar has dissolved. Boil for ten minutes. Take it off the fire and continue beating until thick and creamy.

Fill the middle, when still warm and spreadable, but save half for the top then decorate with walnuts.  Yum






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