One of the great reasons to bake this cake apart from it being delicious, is that it keeps so well and in my mind also improves with time. My mother in law lives near us and this is one I always like to take to her – it travels well. It is just a lovely cake to have around and on the colder days, lovely to have with a cuppa, I won’t go on! This recipe is originally from Leiths, a classic – very plain but can be spruced up with some delicious chopped up stemmed ginger mixed through it. I always have sprinkle with icing sugar over the top, it hides any cracks.
225g (8oz) butter, plus extra to grease 30x20cm roasting tin
225g (8oz) soft dark brown sugar
70g (2 3/4oz) black treacle
165g (5 3/4oz) golden syrup
300ml (1/2 pt) milk
350g (12oz) plain flour – sieved
Pinch of salt
1–1½ tbsp ground ginger
2 tsp ground cinnamon
2 tsp bicarbonate of soda
Dust of icing sugar to finish
To test: Inserting a skewer into the centre; it should come out clean or with only a few moist crumbs clinging to it. If there is uncooked mixture on the skewer, return the cake to the oven.
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