Gingerbread Cake

Ingredients

• 100g (4oz) butter
• 225g (8oz) golden syrup
• 50g (2oz) soft brown sugar
• 2 medium eggs
• 150ml (1/4 pint) milk
• 225g (8oz) plain flour
• 2 tsp Schwartz Ginger Ground
• 2 tsp Schwartz Mixed Spice
• 1 tsp bicarbonate of soda

Method

STEP 1Grease and line a 900g (2 lb) loaf tin. Pre-heat the oven to 150°C, 300°F, Gas Mark 2.

STEP 2Melt the butter with the golden syrup and brown sugar in a saucepan. Beat the eggs and milk together.

STEP 3Sift the flour, Ginger, Mixed Spice and bicarbonate of soda into a large bowl. Make a well in the centre and pour in the butter and sugar and the egg mixture. Beat well until a smooth batter is formed.

STEP 4Pour into the tin and bake for 1½ - 2 hours until well risen and golden.

STEP 5Best kept for a week before eating.

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This recipe uses

Ginger Ground

Mixed Spice