RECIPE OF THE MONTH – MAY GINGERBREAD CAKE

Ingredients

For an 8 inch round cake tin/loaf tin OR 2 loaf tins

8oz to10oz Plain flour

2tsp to 2.5tsp ground ginger

1tsp to 1.25tsp mixed spice

1tsp to 1.25tsp bicarbonate of soda

2oz to 2.5oz soft brown sugar

4oz to 5oz margarine

8oz to10oz golden syrup

1/4 to 1/2 pint milk

2 eggs beaten

Method

Grease and line the required baking tin(s).

Melt the margarine, syrup and sugar together, mix well and set aside.

In mixing bowl sieve together the flour ginger, mixed spice and bicarbonate of soda.

Add the milk to the melted syrup mixture to cool slightly before adding the beaten eggs, stir well.

Add the wet mixture to the dry ingredients and mix with a whisk, (the mixture will be quite runny).

Pour the mixture into the lined cake tin and bake in a slow over at 150c, 300f or gas mark 2 for about 1 hour to 1.25 hrs