Ginger Cake

I love a good ginger cake, I like this best with a creamy butter cream frosting with a few bits of syrupy stem ginger chopped into it.

Ingredients

6 oz margarine

6 oz caster sugar

8 oz flour (wholemeal is best)

3 eggs (beaten)

1 tbsp black treacle

2 tsp ground ginger

2 tbsp ginger syrup

2 tbsp milk

6 pieces of preserved chopped ginger

Preheat oven to 160 degrees. Grease and line a tin 11” by 7” - it should be 1.5 inches deep. Stand black treacle in bottom of oven to make it easier to measure when it is warm. Cream together the margarine and sugar until light and fluffy. Add the eggs and some flour – beat – then using a metal spoon, fold in the treacle and ginger syrup, flour, ginger and milk. Spread the mixture in a tin, and bake for 45-50 minutes. Leave to cool for at least 10 minutes before turning out.