This cakes does need scales to ensure the best results – it’s a good idea to buy some digital scales for your kitchen – this delicious cake will make it worthwhile!
225 g butter
225 g dark muscovado sugar
200g golden syrup
1 Tbsp black treacle
2 large eggs, beaten
300 ml whole milk
375 g plain flour
large pinch of salt
2 tsp bicarbonate of soda
2 tsp ground ginger
Lemon icing to top the slightly warm cake
Preheat oven to 150 deg C. Grease and line a 23 cm tin with non-stick paper.
Put the butter, sugar, syrup and treacle into a pan and stir over a low heat until melted. Leave to cool slightly, then stir in the eggs and milk.
Sift the flour, salt, bicarb and ground ginger into a mixing bowl and make a well in the centre. Add the liquid mixture and beat together until smooth.
Pour the batter into the tin and bake for about 1 hour or until well risen and firm to touch (this is a liquid batter and takes longer than you think to cook). Leave to cool in the tin for 10 minutes, then turn out and leave to go cold on a cooling rack.
Lemon Frosting: simply place 3 cups icing sugar in a bowl and a generous squeeze of lemon juice and 1-2 tsp lemon zest. Add a knob of butter 2-3 Tbsp is plenty and just a little boiling water and mix with gusto. Take care with the addition of the water as it’s easy to over-do it – better to have it too thick and add a little more hot water (err on the side of something a little thicker as you place the icing on a warm (not hot) cake for great results).
If it drizzles down the side of the cake – do not worry just tell your friends it’s a ginger drizzle cake and very fashionable! the flavour of the icing on a slightly warmed cake is just so much better!