As we reach August, I thought I would bring some of the summer sunshine into the kitchen! With beautiful rich molasses and sweet raspberries, this super easy recipe takes hardly any time at all but will be sure to light up any table, lunchbox or picnic it is served in or at! Be prepared to be made berry merry by it all summer!

Good Morning Lovelies, 

Grab your aprons because it is time to get baking! Yes, I am back with a super simple summer recipe that will light up your kitchen. Even if it is raining outside! Taking under one hour to make, this simple bake is honestly a real delight. 

Having tried it out a few weeks ago on my mum, it is a great afternoon tea, picnic or desert to enjoy no matter what time it is! It’s time to tuck in and enjoy my raspberry molasses cake…

Ingredients

One Jar (340g) of Raspberry Conserve or Jam

One Cup of Soft Butter

Two Large Eggs

One Jar of Molasses

Two Cups (250g) of Self-Rising Flour

Tools

One Large Baking Tin

Greaseproof Paper

One Large Mixing Bowl

A Mixing Spoon

A Cooling Rack

Method

To start pre-heat your oven to 350°F (175°C), before greasing and lining your baking tin. Pop to one side. 

Grab your large mixing bowl and cream the soft butter in it until light and fluffy. Then add the eggs one at a time, mixing together as you do. 

Place the jars of raspberry conserve and molasses into the mixture, combing until well mixed. Slowly add in the flour, mixing until the mixture is just combined. 

Once ready, place into your baking tin and pop in the oven for around 50 minutes to an hour, checking with a toothpick to make sure it is completely cooked. 

When the cake is ready, remove from the oven and leave it to cool in the tin for ten minutes. Then, remove and allow to cool completely, if you are not eating it warm, on the cooling rack. Once cooled, cut and serve for all to enjoy!

You will be loving this all summer long! I promise you lovelies! 

Joey X