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the goods


4 oz butter (softened)

1/2 cup dk brwn sugar

2 eggs

1/2 golden syrup

1/2 cup molasses/ treacle

1 cup buttermilk

1 1/2 cups SR flour

1/2 tspn baking powder

1 tspn cinnamon

1/2 tspn nutmeg

1 large peach

1 cup blackberries

1 tbslpn flour (extra)

1 tspn sugar (extra)

cinnamon sugar topping:

1/4 cup dk brwn sugar

2 tspns cinnamon

you will need:

  • food processor or mixing bowl
  • 9 inch springform cake pan
  • electric beaters

time: 15 minutes mixing, 35-40 minutes cooking





blackberry, peach and molasses cake

the last fruits of Summer uniting with the first flavours of Fall. This simple cake is moist, spicy and the perfect way of saying, 'Stop everything, sit down; it's time for tea!'

Pre-heat the oven to 375f

Grease and line a 9 inch pan

Mix the butter and sugar in the food processor (or in a mixing bowl, if you are using beaters).

Pulse to combine, then add the eggs, molasses and golden syrup. pulse to combine.

Add the flour, cinnamon and baking powder. mix.

Slice the peaches in half, remove the stone and any stem. Slice each half in half, then slice each quarter into 4 crescent moons. Add the blackberries. Sprinkle over the extra flour and sugar. This helps the fruit 'cling' to the batter and not sink directly to the bottom of the pan.

Pour the batter into the cake pan. add the fruit. Put the pan in the oven and bake for 35-40 mins, or until cake is done.

Whilst cake is still oven warm, mix the brown sugar and cinnamon and sprinkle over the top.