History corner ,richmond cakes.

4 servings
20 min
20 min


Number of serving: 4
3oz/85g unsalted butter, at room temperature

2oz/57g brown sugar

2oz/57g treacle

½ teaspoon ground ginger

½ teaspoon mixed spice

4oz/113g plain flour

A little grated lemon rind

1oz/28g rice flour

2 eggs

2 tablespoons desiccated coconut

1 teaspoon baking powder


  • Preheat the oven to a moderate temperature. This is given as approximately 300°F which converts to 150°c/fan oven 130°c/gas mark.
  • This seemed rather too low so use the more common definition of moderate oven of 180°c/fan oven 160°c/350°F /gas mark 4. Grease a cupcake baking tray with butter.
  • Beat the butter and sugar together until soft and creamy. Add the treacle, spices and , if using, the lemon rind and mix well.
  • Sieve the flours together and add them to the batter alternating with the eggs.
  • Beat the mixture until air bubbles start to appear, then stir in the coconut and baking powder. Fill the cupcake tins between half and three quarters full.
  • Bake in the oven for between 15-20 minutes or until a skewer inserted into the cakes comes out clean. Mine took 20 minutes.
  • Place the tins to cool on a wire rack and remove the cakes when the tin is cool enough to handle comfortably. Bask in the glory of the wonderful thing you have made. Eat.


History Corner, Richmond Cakes., photo 1History Corner, Richmond Cakes., photo 2History Corner, Richmond Cakes., photo 3


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