Go into Winchcombe, turn into the Greet road, pass the Steam Railway for enthusiasts, pass the Harvest Home pub, pass the Manor House (I wish I lived there) and continue until the road becomes a track becomes a dead end.
& there's shed loads up the lane still. I've left some for you.
So in the Sunday Telegraph there's a blackberry and brown sugar loaf recipe, by Diana Henry. I've not had a dud from her yet.
I need to tweak that 175g sugar though, and make it with 50g.
& it's perfect.moist, subtly flavoured, soft & light and so gently melts & breaks apart as you eat it.
175g becomes 50g sugar
pinch cinnamon becomes 3 cardamom pods
no dusting of icing sugar
all other ingredients are as the original states.
No cooking times I see and mine took 2 hours at 160deg, plus 10 minutes outside the tin to catch that just not quite done feel.