Recipe - Jean Toynbees Ginger Cake

8 ounce Selfraising flour
4 ounce Soft brown sugar
One half teaspoon Bicarbonate of soda
1 Dessertspoon ground ginger
One half teaspoon Ground cinnamon
One fourth pt Milk
4 ounce Butter
4 tablespoon Black treacle
2 Eggs

Mix the dry ingredients and pass through a sieve into a pudding basin. In a
saucepan, heat the butter, milk and treacle until melted and combined. Beat
the eggs into the dry ingredients until thoroughly mixed and smooth, then
beat in the treacle mixture. Use a food processor if you like.

Pour into a greased 20cm/8in round deep cake tin and bake in a preheated
oven at 170 180C / 325 350 F / Gas 3 4 for about 45 minutes, or until
the top springs back when pressed.

Cool in the tin and place in an airtight tin for a couple of days to
encourage moisture. Or serve hot as a pudding with mounds of clotted cream
and stem ginger in syrup.

Posted to MCRecipe Digest V1 #973 by "SUSAN McKNIGHT."
susan@meridianni.co.uk on Dec 28, 1997