Christmas cake Goodhousekeeping book 1975

Ooh BAnanas - I love black treacle. I'm drooling at the thought of it on new bread.

I don't like black treacle except in cakes where it can add a real depth of flavour, I'm probably thinking of it in ginger cake specifically. If you like a lighter type of fruit cake then I'm sure you could omit it.

just out of interest, what does the black treacle add to the cake? is it just for colour?

Just made mine - Delia said 4 - 4 1/2 hours, and she was spot on!

Well it seems to have cooked ok and even in a fan oven took nearly 4 hours. Will have to shave a bit off to taste!

I just checked my trusty GH Cooking is Fun edition, it's the 1981 reprint.
But, to my surprise it says to cook longer than 3-3 and 3 quarter hrs.
But copied below if it's any help.
It's for a 9" tin.
It says heat oven 150 C, 300 F, or mark 1-2.
Bake towards bottom of oven for about 4 and a half hrs until rich golden-brown and firm to touch. To prevent over-browning cover with several thicknesses of brown paper after the first 2 and a half hrs.

Todays ovens usually are fan ovens which seems to make them hotter. I would reduce the temperature about 10 degrees. I also wrap the tin in a few layers of brown paper and stand it on brown paper in the oven - stops it browning too much and cooks it slower. Brown paper on the top too if it starts getting too brown towards the end of cooking.