60g unsalted butter
125ml golden syrup
1 and a 1/4 cups self-raising flour, sifted
1 heaped teaspoon dry ground ginger
1/2 teaspoon mixed spice
110g caster sugar
pinch of salt
1 free-range egg, beaten
icing sugar, for dusting
1/2 cup caster sugar
2 teaspoons grated fresh ginger
1-Preheat the oven to 160C. and line a loaf tin with baking paper.
2- Melt the butter and golden syrup in a small pan over a low heat; remove to cool.
3- Sift flour, ginger, mixed spice, sugar and salt into a large bowl.
4- Add milk and egg; mix until smooth using a whisk.
5- Gradually add the butter mixture and stir.
6- Pour the batter into the loaf tin and bake for 50 to 55 minutes, or until risen and firm to touch.
7- Combine the syrup ingredient in a small saucepan, boil, stir, reduce heat, simmer for 5 minutes.
8- Remove the cake from the tin and remove the baking paper. Pierce the cake with a skewer and spoon over the hot syrup.
8- Dust with icing sugar once the cake is cool.
9- Serve with a spoon of heavy cream on the side.
– This cake is delicious so make two. When I make it at home it is all eaten in less than a day.