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Ingredients: 3 fl oz milk 1/2 teaspoon bicarbonate of soda 1/2 teaspoon baking powder 1/2 teaspoon mixed spice 1 heaped teaspoon ground ginger 1 salt 4 oz wholemeal plan flour 4 oz wholemeal self raising flour 2 egg(s) 1 tablespoon golden syrup 1 tablespoon black treacle/molasses 3 ozs demerara sugar Directions: Prepare a 6 - 8 in tin with oil and baking parchment (depending on how deep you want your cake). Set the oven for 170C. Cream the butter, add the sugar and beat thoroughly until soft. Stir in the treacle and the syrup and beat in the eggs one by one. Sift the flours with the baking powder, salt and spices and flod them into the mixture. (I mixed these in in the food processor without problems.) Add the stem ginger, roughly chopped. Dissolve the bicarbonate of soda in a tablespoon of the milk and stir this in, adding enough of the remaining milk to make a soft mixture (you may need slightly more milk depending on the flour). Turn the mixture into the prepared tin. Bake for 45 mins or until firm. Turn out onto a rack to cool. IF you wish, ice the cake with Lemon Icing.
Lemon Icing 3 tbsp lemon - juice Directions: Place butter, lemon juice and half the lemon rind in a small bowl. Microwave for 1/2 minute. Sift and stir in the icing sugar and beat until smoothe. Drizzle the icing over your cake and sprinkle the remaining lemon rind over the top.
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