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Delia's Ginger Cake

Easy to make and great to taste; the definition of a great recipe for this month's competition winner

Ingredients

150g unsalted Butter
125 Shamrock Dark Muscovado Sugar
200g golden syrup
200g black treacle
2 tsp fresh ginger finely grated
2 tsp ground cinnamon
250mls milk
2 large eggs
1 teaspoon Shamrock Bicarbonate of Soda (dissolved in 2 tsp warm water)
200g Odlums Cream Plain Flour
FOR THE ICING
175g icing sugar
1 egg white

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Delia's Ginger Cake

Method

Preheat oven to 170°C/375°F/Gas 3.
In a large saucepan melt butter, sugar, ginger, cinnamon, treacle and golden syrup. Remove from heat. Add milk, eggs and bicarbonate of soda and mix well.
Gradually add flour, mixing well to a liquid batter.
Pour into prelined roasting tin (parchment paper is best to line).
Cook for 50 minutes to 1 hour.
When cooled, ice the cake.

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