History corner ,richmond cakes.

Ingredients

• 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

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Preparation

• 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.