Method :
- Beat the butter until it is light
and fluffy.
- Add the sugar and beat until
light.
- Beat in the eggs, one at a time.
- Fold in the flour, ginger and
salt.
- Then stir in the golden syrup and
raisins.
- Add the bicarbonate of soda to the
milk and gently stir into the cake mixture.
- Grease a 20 cm (8") cake tin.
- Pour the mixture in a place in a
preheated oven (180C/350F/Gas 4).
- Bake for 1.5 hours.
- If the top is getting too brown,
turn the oven down for the last 30 minutes.
- Remove from the oven.
- After 10 minutes, turn the cake
out onto a rack.
This is a very moist, rich ginger cake
that will last a fortnight. For an attractive topping, place a doily on
the cooled cake and gently rub icing sugar through a sieve, sprinkling
it over the surface of the cake. When you remove the doily, you will
reveal a lacy pattern.
#ads
Get your herbs and spices' ingredients here
|