- Serves: 8-12
- Cook Time: 35 minutes
- Prep Time: 25 minutes
- Effort: easy
- 2 black tea bags
- 150 g currants
- 100 g Pontefact cakes
- 150 g butter, at room temperature
- 200 g sugar
- 300 g self-raising flour
- 2 eggs
- 1/2 tsp cinnamon
- 1 tbsp black treacle
- 150 g icing sugar
- 2-3 oranges, juice and zest of half
Tips and Suggestions
Pontefract cakes are small, roughly circular black sweets made of liquorice, originally manufactured in the Yorkshire town of Pontefract, England.
If you can't get them from Yorkshire, use the Haribo version instead - you'll find bags in most supermarkets, including Waitrose.
1. Place the tea bags into a mug and half-fill with boiling water. Brew for 3-4 minutes, remove the tea bags and add the currants to soak for at least 10-15 minutes.
2. Preheat the oven to 170C/150C fan/gas 3. Grease and line a 18-20 round cake tin, or a 12-cup cupcake tin if you would prefer to make 12 small cakes instead of one big one.
3. Cut each Pontefract cake in 6-8 pieces.
4. Cream the butter and sugar together in a mixing bowl with a wooden spoon until pale and fluffy. Sieve in the flour and add the eggs, mixing until well combined.
5. Pour away half of the tea in the mug, then add the rest, along with the soaked currants, into the cake batter. Stir in the cinnamon, black treacle and the chopped Pontefract cakes.
6. Spoon the mixture into your prepared tin of choice and bake for 25-35 minutes, or until a skewer inserted into the middle of the cake comes out clean - reduce the cooking time by 5-10 minutes if baking cupcakes. Remove from the oven and leave to cool on a wire rack.
7. Meanwhile, mix together the icing sugar with the orange juice and zest to form a syrup. Drizzle over the cooled cakes before serving.
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