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Dark Ginger Cake

ingredients

serves 8 - 10
175 g (6 oz) treacle (molasses)
3 1/2 tbsp (40 g) Demerara (raw) sugar
3/4 stick (6 Tbsp) 75 g butter
1 3/4 cup (170 g) 6 1/2 oz plain flour (All purpose)
2 level tsp (10 ml) ground ginger
1 level tsp (5 ml) Mixed Spice (All Spice / Pumpkin pie spice)
1/2 level tsp (2.5 ml) Bicarbonate of soda (Baking soda)
2 eggs, beaten
scant 1/2 (us) cup (100 ml) milk
butter frosting and 1/2 stick (4 Tbsp) 2 oz (50 g) stem ginger, drained and finely chopped, to decorate

method

1. Butter and base-line an 18 cm (7 inch) round deep cake tin.

2. Gently heat the treacle, sugar and butter until melted and well mixed.

3. Sift the flour, spices and bicarbonate of soda together into a bowl.

4. Make a well in the centre of the dry ingredients and pour in the treacle mixture with the eggs and milk. Beat well with a wooden spoon until smooth.

5. Pour into the prepared tin and bake in the oven at 170°C (325°F) mark 3 for about 1 1/4 hours. Turn out on to a wire rack to cool. Store in an airtight container for 24 hours before eating.

6. Decorate the cake with butter frosting and stem ginger

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