For 6-8 portions you need

8 oz butter
8 oz soft brown sugar
6 oz black treacle
4 eggs
8 oz self-raising flour
2 oz cocoa

  Butter icing:

 For top and sides and one layer of filling of 7-inch cake, and    piping:

10 oz. butter
1 lb. sieved icing sugar
flavouring

. To decorate gateau:

2-3 oz. chopped nuts
glace cherries in red and green or angelica
 

1. Cream together butter, sugar and treacle until soft and light.
2. Gradually beat in the eggs, adding a little sieved flour if the mixture shows signs of curdling.
3. Fold in sieved flour and cocoa.
4. Put into lined tin and bake for time given.
5. Allow the cake to cool, then split through the centre if one deep cake.
6. Butter icing: Cream the butter and icing sugar until soft, add the flavouring. NEVER MELT THE BUTTER.
7. Sandwich together with a little of the butter icing.
8. Coat the sides of the cake with butter icing and coat in chopped nuts. Put these on a strip of grease proof paper and roll the cake along like a hoop.
9. Cover the top with a thin layer of butter icing, then put the rest into the icing syringe or paper bag using a 5. 6 or 8 pipe, and draw lines across the cake, turn the cake and draw lines the other way.
10. Decorate the edge with pieces of cherry or cherry and angelica

. Oven temperature 350-375F- Gas Mark 4
  Oven position: centre

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