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175g / 6oz butter or margarine, softened
100g / 4oz Tate & Lyle Caster Cane Sugar
50g / 2oz Lyle’s Golden Syrup
3 (size 3) eggs, lightly beaten
150g / 5oz self-raising flour
100g / 4oz plain flour
10ml / 2tsp caraway seeds
30ml / 2tbsp very finely chopped candied lemon
finely grated rind of 1 orange
60-75ml / 4-5 tbsp orange juice
1 thin slice of candied lemon peel |
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Instructions 1. Cream together the butter, cane sugar and syrup until pale fluffy. Gradually beat in the eggs beating well after each addition.
2. Sift together the flours and fold into the mixture. Then fold in the caraway seeds, candied lemon, orange rind and juice.
3. Spoon the mixture into greased and lined 18cm / 7in deep round cake tin. Smooth over the surface and place the lemon peel on top.
4. Bake in a preheated oven at 170°C/325°F/gas 3 for about 1 hour 15 minutes or until firm to touch. Turn out on a wire rack to cool. |
