Saturday, 9 October 2010

Ginger Cake

225 g self-raising flour
100g soft brown sugar

½ tsp bicarbonate of soda

1 dessertspoon ground ginger

½ tsp ground cinnamon

¼ pt milk

4 oz butter

4 tablespoons black treacle

2 eggs



Pre heat oven to 180C/Gas Mark 4.

Grease and line a 20cm (8inch) round deep cake tin

Mix all the dry ingredients together and pass through a sieve into a pudding basin.

In a saucepan, heat the milk, butter and treacle until they are all melted and combined.

Beat the eggs into the dry ingredients until thoroughly mixed, then beat in the treacle mixture.

Spoon into tin and bake for about 45 minutes, or until the top springs back when pressed.

Cool in tin 10 minutes. Store in an airtight container to encourage moisture.



Note – the recipe specifies butter but as the cake is strongly-flavoured baking margarine (not soft spread!) works just as well.

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