A few members of the group regularly buy ginger cake from the supermarket and wanted to know how to make it from scratch, so here is our version of this old favourite.
100g Golden Syrup
100g Plain Flour
25g Self Raising Flour
1 Tsp Bicarbonate Soda
1 Heaped Tsp of Ground Ginger
1/2 Tsp Mixed Spice
100g Caster Sugar
Pinch of Salt
Pre heat Oven to 170 degrees and grease two circular cake tins or one loaf tin.
Melt the butter over a low heat and add golden syrup until smooth then take off the heat.
Sift the flour, bicarbonate soda, ginger and mixed spice into a large bowl. Add the caster sugar and salt and stir this together.
Beat the egg and add this and the milk to the flour mix and stir until smooth. Then slowly pour in the butter and golden syrup stirring continuously.
Pour the mixture into the tin and bake for 20-30 mins if using shallow cake tins or 45-50 minutes if using deep loaf tin. The cake should be golden brown and firm to the touch.
Leave to cool in the tin for 5 minutes before transferring onto a wire rack to cool.