Ginger cake

Really easy Ginger cake but beware it makes loads and its the type of cake where you need a good chunk rather than a modest slice. I ended up with 2 trays as the first tray I used wouldn't hold all the mix. This also freezes fine,I quartered one of the trays to bag individually tor picnics and Leigh's bait.

I did double the amount of ground ginger as I like it really gingery but what is typed is the exact recipe,which is from the Delightful Mary Berry.This cake certainly improves with age and the next day had a sticky top like the McVitites Jamaican Ginger Cakes.

Next time I will try it without the wholemeal flour and just use Plain flour with baking powder as thats generally the flour I keep,if its not as good then I will bite the bullet and buy the wholemeal.

• 4 tsp Ginger, ground

  2 Eggs

• 225 g Golden syrup

• 225 g Treacle, black

• 225 g Muscovado sugar, light
• 225 g Self-raising flour
• 225 g Wholemeal self-raising flour

• 225 g Margarine or butter
• 300 ml Milk

  
  

  
  

160°C/325°F/Gas Mark 3.

For 50 minutes