‘ Tea Time Treats’ makes me think of afternoon tea with vintage china and cake. In summer there is nothing lovelier than sitting out in my garden drinking tea from a vintage bone china cup and saucer and homemade cake or scones with jam. There is something special for me about afternoon tea at this time of year too. The afternoons are becoming dark early and tea and cake can be comforting and warming.
I’ve had a bookmark in a page in my River Cottage Everyday book by Hugh Fearnley-Whittingstall for a long time. The recipe is for Sticky Jamaican-style Ginger cake which includes dark rum and is described as ‘not for the faint hearted but incredibly moreish’. But then I found an unusual sounding recipe in my new Baking Magic book by Kate Shirazi for Chocolate Guiness cake and found it hard to choose between the two. So I decided to make both boozy cakes and can only say that they were both ‘incredibly moreish’! Just perfect for these dark, cold afternoons!
How I made the cakes are here but I recommend both books to follow the recipes as they were originally published.
125g dark brown sugar
150g black treacle
150g golden syrup
70ml dark rum
2 eggs, beaten
225g self raising flour (I used gluten free)
2 teaspoons ground ginger
75g grated stem ginger
Preheat oven to 180 c and grease and line a loaf tin. Warm and melt the butter, sugar, treacle, syrup in a pan then leave to cool. Then mix in the rum and beaten eggs. Mix the dry ingredients and then add the cooled, melted mixture from the pan. Stir in the chopped ginger. Bake for about 50-60 minutes. The book states that you should leave it to cool in the tin and that its ok if it sinks a little in the middle which mine did.
Chocolate Guiness Cake
275g soft brown sugar
2 eggs, beaten
175g plain flour (I used gluten free)
50g cocoa powder
2 teaspoons baking powder (I used gluten free)
1 bar dark chocolate
Preheat oven to 180c and grease and line a loaf tin. Cream the butter and sugar then add the beaten eggs slowly. Stir in the Guiness. Mix the dry ingredients together and sieve. Fold into the liquid mixture. Finally I added small pieces of the dark chocolate and stirred gently into the mixture. Bake for 45-50 minutes until firm to touch.