First off, let me dispel any bewilderment experienced on behalf of my North American readers when I use the words ‘black treacle’. The equivalent in your part of the world is molasses. The last recipe I posted that contained this dark treat caused such confusion that I had to attach a note to the bottom of the post detailing an equivalent.
A few weeks ago I purchased a beautiful loaf tin, which is actually made of tin, as part of my graduation present. I’ve been so excited about using it, but for some reason didn’t actually get round to doing so until today. However, it turns out that it works just fine – I have already decided what my next loaf cake shall be. This is a favourite recipe of Katherine’s grandmother, Ena, who lives in Sunderland; though I think the recipe was originally taken from an old Be-Ro cookery book. Wherever it comes from it is utterly delicious and incredibly dense and sticky; just how gingerbread ought to be. Just remember that any cake recipes those of a certain age make use of are generally sound, simply because they’ve been tested so many times they must be delicious.