Gingerbread Cake
60g (2oz) butter
125g (4 1/4 oz) golden syrup
100g (3 1/2 oz) plain flour
25g (3/4 oz) self raising flour
1 teaspoon bicarbonate of soda
1 heaped teaspoon ground ginger
Half a teaspoon mixed spice
100g (3 1/2 oz) caster sugar
Pinch of salt
125ml (4 1/4 fl oz) milk
1 egg, beaten
Grease and line a 20cm square cake tin or a 2lb loaf tin. Pre-heat oven to 170c/gas mark 3.
Put butter and golden syrup in a saucepan and melt over a low heat, stirring occasionally, then remove from heat.
Sift both flours, the soda and the spices into a mixing bowl. Add the sugar and salt, give it a good stir, then add the egg and milk mixing until smooth. Gradually add the melted butter/syrup mix, stirring until well combined.
Pour the batter into the prepared tin and bake for 50-55mins until risen and firm to the touch. Allow to cool in the tin for 5mins before turning out onto a wire rack to cool.
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