This is one of those cakes - like my grandma's honey cake (recipe possibly coming soon) - which improves on being left to mature for a few days after baking. I must admit that this is a discipline that I find tremendously difficult to practise. Nonetheless, do try to leave it for 3-5 days before tucking in. Good luck with that :) I like it quite spicy and this packs a punch.
Ingredients
150g butter
300g golden syrup
75g brown sugar
250g plain flour
2tsp bicarbonate of soda
1tsp mixed spice
1tsp ground cinnamon
1tsp ground ginger
275g milk
1 egg, whisked
Method
Turn the oven on to about 180 degrees. Put the butter, sugar and syrup in a saucepan over a low heat until the butter has melted. Don't allow it to get too hot. Meanwhile, in a large mixing bowl, mix the flour, bicarb and spices well. Now add the syrup blend to the flour and mix well, ensuring there are no lumps. Now also add the milk and egg. Pour into a baking tin and bake for around 45 minutes. When baked remove it from the oven and leave it to cool on a cooling rack, then wrap in foil and leave it for 3-5 days to mature. Patience is a virtue...
Ingredients
150g butter
300g golden syrup
75g brown sugar
250g plain flour
2tsp bicarbonate of soda
1tsp mixed spice
1tsp ground cinnamon
1tsp ground ginger
275g milk
1 egg, whisked
Method
Turn the oven on to about 180 degrees. Put the butter, sugar and syrup in a saucepan over a low heat until the butter has melted. Don't allow it to get too hot. Meanwhile, in a large mixing bowl, mix the flour, bicarb and spices well. Now add the syrup blend to the flour and mix well, ensuring there are no lumps. Now also add the milk and egg. Pour into a baking tin and bake for around 45 minutes. When baked remove it from the oven and leave it to cool on a cooling rack, then wrap in foil and leave it for 3-5 days to mature. Patience is a virtue...
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