cake-as requested!

It looks better before it set!
This is a recipe that The Carpenter found in a thread on London Fixed Gear forum....
especially for the Australian forum members....and it comes from Dn Lepard, "Chrry Ripe"

http://www.guardian.co.uk/lifeandstyle/2011/jun/18/cherry-ripe-bars-recipe-lepard

With all that chocolate on top, it is lurking in the fridge....wont be there long though....


The other cake recipe for "Canadian Gingerbread", I was given many years ago
10 oz flour, 2 tsp spice (ginger, cinnamon, cardamom, allspice, whatever you like!)
1 tsp bicarbonate of soda. Mix that lot in a large bowl. I use a slotted serving spoon for most of my cake mixing, folding or beating.
Melt together 6oz marg or butter, 6 oz golden syrup, 6oz black treacle/molasses and 4 oz soft brown sugar.
Add to the dry mix, then add 2 eggs, beaten, followed by 5 fluid ounces of hot water.
Yes, it will look runny, which is why you greased and lined a nine inch square tin....

In the oven at 180 C/ 350 F / gas 4. check after 40 minutes, could take an hour until a skewer comes out clean from the middle.

I have made this in triple quantities for a potters' meeting...in a tin 10.5" x 13.5" x 3" deep. It disappeared completely!!