Ginger cake
Ingredients
- 4 oz unsalted butter
- 4 oz soft brown sugar
- 7 oz Lyle’s Golden syrup
- 1/2 pint milk (UK pint, so 10 fl oz)
- 1 large egg, beaten
- 8 oz plain flour
- 3-4 tsp ground ginger
- 1 tsp bicarbonate of soda
Instructions
Preheat oven to 300F.
Prepare (how? Lined with greaseproof paper and butter like the cheesecake I’d guess) a 7” square cake tin.
Sieve the flour, ginger and bicarbonate of soda into a mixing bowl.
Add remaining ingredients and beat together until well mixed (2-3 minutes).
Pour into tin and bake in oven for 2 hours 15 minutes.
Test for done with cocktail stick or skewer before removing for other. Leave a few minutes before turning out. Remove paper and cool on wire rack.
Wrap (cling film?) and store for a few days for better moist action.
Nutrition
Estimated, per serving
- Servings: 9
- Serving size: 1 slice (1/9 of cake)
- Calories: 330
- Protein: 4 g
- Carbs: 51 g
- Fat: 12 g
- Saturated fat: 7 g
- Fiber: 1 g
- Total sugar: 31 g
- Sodium: 145 mg