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Rhubarb Cake Veg CD CBF English 65mins
Makes 1 x 20cm/8 inch cake Vegetarian Cold Dried Fruit Cakes Baked Fayre teatime England Britain British Europe
Ingredients 225g/8oz Plain flour 2 teasp Baking powder 2 teasp Ground Cinnamon 2 tbsp Maple Syrup 175g/6oz Sultanas 2 Eggs 150ml/5fl.oz. Milk 225g/8oz Fresh Rhubarb, chopped 2 tbsp Demerara Sugar
Instructions
1. Preheat the oven to 180C, 350F, Gas mark 4 and lightly grease and flour a 20cm/8 inch cake tin.
2. Place all the ingredients except the rhubarb and sugar in a large mixing bowl and beat well with a wooden spoon.
3. Add the rhubarb and mix thoroughly. Pour into the prepared cake tin, sprinkle the top pf the cake evenly with the Demerara sugar and bake for 45 minutes until firm.
4. Allow to cool in the tin for 10 minutes before turning out. Cool on a wire rack.
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