Ginger Cake

A recipe for ginger cake from my mother, Elspeth Durrans.

Ingredients

• 350g S.R. Flour
• 115g Black treacle
• 115g lb Golden syrup
• 115g brown sugar
• 2 small eggs
• ½ teaspoons Bicarbonate of Soda
• 115g margarine
• ½ teacup milk
• 2 teaspoons ground ginger

Method

1. Put fat, sugar, treacle and syrup in a saucepan and heat gently until the fat melts. Leave to cool.
2. Sift the dry ingredients in a bowl, make a well in the centre and add eggs & milk.
3. Slowly pour in treacle mixture, stir without beating, until well blended. The treacle mixture must be properly cool or else it will cook the egg.
4. Turn mixture into a greased and paper lined tin.
5. Bake in the centre of a slow oven (150℃) for 1¼ hours. Test by pressing.
6. Remove from tin when cool.
7. Store in an air tight container.

Tin should be 11″ x 9″ x 2″