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Plain flour - 225 gms
Baking soda - 1/2 tsp
Milk - 4 tbsp
Butter - 110 gms
Moist brown sugar - 110 gms
Black treacle or golden syrup - 170 gms
Ground ginger - 2 tsp
grated lemon rind - 1 tsp
Egg - 1


  • Blend the baking soda with one tbsp of milk.
  • Put the butter, sugar, treacle or syrup in a saucepan.
  • Heat gently until the fat has melted. Sieve the flour and ground ginger together.
  • Pour the melted ingredients into the sieved flour, etc.,
  • Beat with a wooden spoon until thoroughly mixed.
  • Heat the remaining milk in the saucepan in which the syrup is melted.
  • Add to the flour, etc, with the soda liquid, lemon rind and beaten egg and beat again.
  • Pour the mixture into a lined 18-19 cm round cake tin and bake in the centre of a cool oven, 300 F, for one hour 10 minutes to 1 1/2 hours until done.
  • Leave in the tin for 15 minutes, then turn out and finish cooling on a wire tray.
  • This cake can be iced and topped with sliced preserved ginger, or pieces of preserved ginger pressed firmly on to the cake.
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