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Baby spice and rhubarb butter cakes

You'll need

  Cakes 225 gm soft unsalted butter ¾ cup golden syrup 3 eggs 225 gm (1½ cups) plain flour 2 tsp baking powder 2 tsp ground ginger 2 tsp ground cinnamon 1 tsp ground cloves   Rhubarb compote 2 stalks of rhubarb, thinly sliced 55 gm (¼ cup) caster sugar


  • 01
  • For rhubarb compote, combine rhubarb, sugar and 1 tbsp water in a saucepan, and bring to the boil over high heat, reduce heat to low, cover and cook for 2 minutes or until softened, then cook, uncovered, for 8 minutes or until liquid has reduced and rhubarb is soft. Cool.
  • 02
  • Using an electric mixer, cream butter and golden syrup until pale, then add eggs, one at a time, beating well between each addition, until incorporated.
  • 03
  • Sift over flour, baking powder and spices and stir to combine, then spoon into 9 lightly greased 2/3-cup-capacity mini loaf pans and spoon 2 tsp rhubarb down centre. Bake at 180C for 12-15 minutes or until just cooked. Allow to cool slightly, then turn out onto wire racks and cool. Cake will keep in an airtight container for up to 3 days.

At A Glance

  • Serves 9 people
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At A Glance

  • Serves 9 people

Drink Suggestion

Morris Old Premium Amontillado.

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