I have a question about black treacle. I would like to try this recipe for Apple Fruit cake, as an alternative to traditional Christmas cake.
It says 1 tbsp black treacle. Is there an alternative to black treacle? I have got Maple Syrup and Golden Syrup, but not black treacle. If I use syrup instead of treacle, does it just affect the consistency?
Black treacle is a lot less sweet, and (obviously) darker than golden syrup ... but given that your recipe only needs 1 spoon ful, both your options should be fine... as long as post some of the result on here !
Edit: Having just read the recipe - with all the dark sugar that's going into the cake, you could put in a spoon of any other ingredient you fancy ... lots of variations possible with this one, e.g., replacing the sultanas & raisins with other dried fruit, whatever takes your fancy!
T