Ginger Cake Recipe

350g plain flour

175g golden syrup - or simlar sugar syrup

100g white or light brown sugar

75g demerara sugar

1.5 tsp bicarbonate of soda

1 tsp salt

5 tsp powdered ginger

75g butter

200ml milk

2 eggs

Optional - some chopped fruit such as stem ginger and mixed peel 60g. It will tend to sink to the bottom though but can still be nice!

7 inch round cake tin or 1lb loaf tin lined with paper

Preheat oven to 150C

Melt the butter, syrup and sugar gently in a sauce pan

Put everything else in to a bowl

Add the milk and eggs to the butter/sugar mixture and stir

Add about half the liquid mixture to the bowl with the dry ingredients and stir until the mix is smooth.

Add the rest of the liquid bit by bit, mixing as you go to keep the cake smooth.

Pour in to the tin and bake for approx 50 mins then cover with tin foil (if it looks to brown on too sooner, cover sooner) and cook for a further 20 minutes - more or less - until a skewer comes out clean.

Ice with lemon icing. Juice a lemon then add icing sugar until is right consistency maybe 250g. It can be runny or stiff as you prefer. I like it reasonably runny and just put it on top and let it run down the sides. A little zest in the icing is nice too.