From: Linda McCartney’s Home Cooking, p. 160
A simple cake with spices and black treacle. Serve when still a little warm with a cup of tea or coffee.
I tried a gluten-free version, using 150g rice flour, 40g tapioca flour, 40g potato flour, 1 tsp. xanthan gum and 1 tsp. baking powder to relace the self-raising flour. The cake was springy and still moist. Baking time can be reduced to 35 minutes for a gluten-free cake.