mimi
31-05-2009, 02:21 PM
125g Butter
100g Soft Brown Sugar
125g Golden Syrup
100g Black Treacle
50g Ginger Preserve ( I chop up Crystalised Ginger into small pieces)
125g Plain Flour
100g Self Raising Flour
1 level tsp Ground Ginger
1 Level tsp Mixed Spice
1/2 tsp Bicarbonate of Soda
2 large free -range Eggs
125ml Milk
Preheat Oven tp 160C/140C Fan/Gas3
Line a 2lb loaf tin with baking paper.
Put the butter,sugar,syrup,treacle and ginger preserve in a pan and heat gently,stirring until the butter melts.
Pour into a bowl and leave until it is just warm.
In another bowl,sift together the plain and self raising flour,ground ginger,mixed spice and bicarbonate of soda. Put the eggs and milk into a seperate bowl and mix together with a fork.
Mix all ingredient together and pour into the loaf tin.
Bake for 1 hour and 15 mins.
Cool on a wire rack.
This cake tastes even better if you keep it for a few days before eating. Store either in a plastic box or wrapped in foil.
100g Soft Brown Sugar
125g Golden Syrup
100g Black Treacle
50g Ginger Preserve ( I chop up Crystalised Ginger into small pieces)
125g Plain Flour
100g Self Raising Flour
1 level tsp Ground Ginger
1 Level tsp Mixed Spice
1/2 tsp Bicarbonate of Soda
2 large free -range Eggs
125ml Milk
Preheat Oven tp 160C/140C Fan/Gas3
Line a 2lb loaf tin with baking paper.
Put the butter,sugar,syrup,treacle and ginger preserve in a pan and heat gently,stirring until the butter melts.
Pour into a bowl and leave until it is just warm.
In another bowl,sift together the plain and self raising flour,ground ginger,mixed spice and bicarbonate of soda. Put the eggs and milk into a seperate bowl and mix together with a fork.
Mix all ingredient together and pour into the loaf tin.
Bake for 1 hour and 15 mins.
Cool on a wire rack.
This cake tastes even better if you keep it for a few days before eating. Store either in a plastic box or wrapped in foil.