This is a cake is a winner. It keeps well and still tastes lovely a few days after its been made with a spread of butter and a cup of Earl Grey.
Pre heat the oven to 175C
Melt the butter in a small pan, add the golden syrup and syrup from the stem ginger stirring as you go. Then add the muscadova sugar and sultanas and keep on a medium heat until the sugar dissolves.
In a big mixing bowl sieve the flour, ground ginger, cinnamon and bicarbonate of soda, make a well in the middle and add the beaten eggs and milk gradually beating it all together with a wooden spoon until you have a smooth mixture.
Then add the warm syrup mix and fold together.
Transfer the mixture into a lined and greased loaf tin.
Cook for about 45 minutes - 1 hour.
Listened to Belle and Sebastian: Lazy Line Painter Jane
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