Ingredients:to make a ½ lb cake
3 oz / 75g unsweetened tinned chestnut pureé
2 oz / 50g margarine or butter
3 oz / 75g black treacle
1 oz / 25g golden syrup
1 oz / 25g brown sugar
4 oz / 100g
½ tsp / 2g bicarbonate of soda
¼ tsp / 1g cream of tartar
1 level tsp or 2g mixed spice
1 level tsp / 2g ground ginger
In a large saucepan, melt together the margarine, treacle, syrupand sugar over a gentle heat and allow to cool.
Beat the chestnut pureé to a smooth pureé with theegg. This is best done in a liquidiser.
Beat the pureé into the cooled mixture.
In a separate bowl, mix all the flours together with the raisingagents and spices.
Fold the flour gently into the cooled mixture and immediately pourthe mixture into a greased 7" sponge tin lined with non-stick baking parchment.
gas mark 2 300°F 150°C
Bake for 35 to 45 minutes.
Allow to cool for ten minutes before turning out onto wire trayto cool.