Rich ginger cake

The Lemon Posset recipe posted back in April seems to have been  well received, so here’s another sweet favourite. Is it calorie rich? Does it cost a bit to make?  Yes and yes but this is the best ginger cake I’ve tasted.  Stays moist for ages but you will have eaten it all well before then...

450g (1lb) self-raising flour

5ml (1 level teaspoon) salt

2.5cms (1 inch) length of rough grated root ginger (add more to make it fiery if you like)

15ml (1 level tablespoon) powdered ginger

15ml (1 level tablespoon) baking powder

5ml (1 level teaspoon) bicarbonate of soda

225g (8oz) Demerara sugar

175g (6oz) cooking margarine

175g (6oz) black treacle

175g (6oz) golden syrup

300ml (1/2 pint) milk

1 egg

Sift together the flour, salt, powdered ginger, baking powder and bicarb. Warm the margarine, sugar, treacle and golden syrup in a saucepan but do not allow to get hot. Combine the melted, warm ingredients with the powdered ones in a bowl, adding the grated root ginger at the end.  Warm the milk and beat in the egg then add to the batter, mixing very thoroughly until it is smooth.  Pour into a greased, lined 20cm (8 inch) tin and bake in the oven at 180°C (350°F) for about 45 minutes then use a metal skewer to check in the centre if the cake is cooked through (if the skewer emerges clean, then it is).  If not then continue cooking and checking every 15 minutes.  If the top starts to brown, cover with foil. When cooked, allow to cool in the tin before turning out.

Enjoy.  If you need a second opinion about your efforts, call me for a taste.