Ginger Bread
Rosemary says: I don’t make a lot of cakes but I needed to
take one to a tennis tournament recently, so I thought I’d give this recipe a
go. I was delighted with the result; it looked really good before I cut it, it
had risen evenly and was a lovely golden brown colour. It cut beautifully and
tasted yummy. And no, it doesn’t actually have any ginger in it!
Ingredients:
1 generous tablespoon golden syrup
1 generous tablespoon black treacle (black molasses)
4oz ( ½ cup) margarine
8oz (1 cup) self raising flour
4oz ( ½ cup) sugar
1 large teaspoon mixed spice
½ teaspoon baking soda
1 egg
4 fluid ounces (1/2 cup) boiling water
Instructions:
Pre-heat oven to 180oC, 350oF, Gas 4.
Melt the syrup, treacle (molasses) and margarine in a saucepan over a gentle
heat. Put the flour, sugar, baking powder and mixed spice in a bowl and add the
melted treacle, syrup and margarine mixture. Mix well. Beat in the water
followed by the egg. The mixture will be runny at this stage.
Pour into a 2lb lined loaf tin and bake for one hour until well risen and golden
on top. Do not open the oven till the cake has been baking for 45 minutes. Allow
to cool in tin before slicing.
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