Ingredients
- 125 g butter
- ½ cup black treacle
- ½ cup golden syrup
- 1½ cups plain flour
- 1 cup self-raising flour
- 1 teaspoon bicarbonate of soda
- 3 teaspoons ground ginger
- 1 teaspoon mixed spice
- ¼ teaspoon ground cinnamon
- ¾ cup soft brown sugar
- 1 cup milk
- 2 eggs, lightly beaten
Lemon ginger icing
- l¾ cups icing sugar
- 1 teaspoon ground ginger
- 30 g butter, melted
- 2 teaspoons milk
- 2 teaspoons lemon juice
- 1 teaspoon lemon rind
Method
1. Preheat oven to moderate 180°C. Brush a deep 20 cm square cake tin with oil or melted butter. Line base with baking paper. Combine butter, treacle and syrup in a medium pan; stir over low heat until butter has melted; remove from heat.
2. Sift flours, soda and spices into a large mixing bowl; add the sugar; stir until well combined. Make a well in the centre; add butter mixture to dry ingredients, together with combined milk and eggs. Using a wooden spoon, stir until mixture is smooth and ingredients are well combined.
3. Pour into prepared tin; smooth surface. Bake 45 minutes-1 hour or until skewer comes out clean when inserted into centre. Leave in tin 20 minutes, turn out onto wire rack to cool.
4. To make Lemon Ginger Icing: Combine sifted icing sugar, ginger, butter, milk, lemon juice and rind in a small bowl; mix to form a paste. Stand bowl over pan of simmering water, stir until icing is smooth and glossy; remove from heat. Spread over top of cake with a flat-bladed knife. Decorate with shredded lemon rind or glacé ginger, if desired.
5. Storage time- Cake is best served 2–3 days after making. Store for up to a week in an airtight container, or freeze for up to three months, un-iced.
