The leaves are golden, the days are getting darker and the winter nights will soon be drawing in. Here at Lady Style, we think nothing says cosy more than tea and cake inside (whilst keeping warm in a large knit naturally). Ginger Bakers have enabled our cosiness even further by producing this brilliant addition, Westmorland Pepper Cake, of which they have kindly shared the recipe.
Westmorland Pepper Cake was celebrated as “Forgotten Food” during Slow Food Week. The Slow Food movement connects the pleasure of food with a commitment to the community and the environment. The pepper cake was recognised because of its strong link to the surrounding counties of Cumbria and local history. No wonder the founder, Lisa Smith, just won a highly acclaimed award in the Great British Food Awards!⠀⠀
Makes 1 x 1lb loaf
Bake 60-70 mins
20ml ginger wine
95g butter softened
70g soft light brown sugar
45g black treacle
95g plain flour
½ tsp baking powder
½ tsp ground cloves
1 tsp cracked black pepper
1 tsp ground ginger
15g stem ginger finely chopped
Place all dried fruits in a bowl along with the ginger wine. Beat butter until soft and creamy. Add brown sugar and beat until light and fluffy. Add eggs one at a time whilst beating. Beat in black treacle.
Blend the dry ingredients together and add a tablespoon to the fruit mixture and coat well. Add the flour mix to the creamed mixture alternately mixing in between each addition. End with the flour mix, combine well.
Pour mixture into a lined loaf tin and bake.
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