Sunflower Molasses Tray Bake
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recipe by Garreth O'Mahony
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- Total Time
- 50mins
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- Serves
- 6
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- Calories
- 498
Full of fruit, this tray bake was made by my late mother when I was a lickle baby. It's great with a cup of tea. The soft sponge, fruit and spice will have your mouth watering.
Inspired by: http://www.tomsbarn.co.uk/blog/toms-douglass-barns-recipes-pecan-and-molasses-cake/recipe updated 14 Oct. 2020
Ingredients
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- Sultanas
- 375 g
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- Water
- 310 ml
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- Baking soda
- 1 ½ teaspoons
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- Mixed spice
- 1 teaspoon
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- Coffee extract
- 1 teaspoon
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- Sunflower oil
- 75 g
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- Caster sugar
- 125 g
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- Molasses
- 100 g
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- Egg
- 2
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- Vanilla extract
- 1 teaspoon
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- Cake flour
- 275 g
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- Baking powder
- 1 ½ teaspoons
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- Salt
- 1 pinch
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- Candied citrus peel
- 100 g
Tools
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Oven
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Parchment paper
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Food processor
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Medium bowl
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Rectangular tart pan - 11 x 8"
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Step preview
- Pre-heat oven - 170°C
- Add sultanas and water to a clean medium bowl
- Sprinkle with baking soda and mixed spice
- Add coffee extract to the fruit then set aside
- Add sunflower oil, caster sugar, molasses, egg and vanilla extract to a clean medium bowl
- Transfer
- Blend until creamy
- Add cake flour, baking powder and salt to the batter
- Drain fruit into medium bowl
- Transfer water to batter
- Blend until smooth
- Add candied citrus peel to the batter
- Add content of medium bowl to batter
- Blend gently
- Line a clean rectangular tart pan with parchment paper
- Transfer batter to rectangular tart pan
- Bake until golden brown - 40 min, 170°C
- Slice into squares