Rich Ginger Cake

Make ahead and store 2-3 days in an airtight container.

INGREDIENTS

• 200g self raising flour
• 1 tsp bicarbonate of soda
• 1 tbsp ground ginger
• ½ tsp LoSalt
• 100g unsalted butter, diced
• 75g dark brown muscovado sugar
• 100g black treacle
• 100g golden syrup
• 2 stem ginger, finely chopped + 2 tbsp syrup
• 175ml milk
• 1 medium egg, beaten
• 2 tbsp spiced rum

METHOD

1. Preheat the oven to 180°C, gas mark 4.  Grease and line a 900g loaf tin with baking parchment.
2. Mix together the flour, bicarbonate of soda, ground ginger and LoSalt in a large bowl. Add the butter and rub in with fingertips until it resembles breadcrumbs.
3. Place the sugar, treacle, golden syrup, chopped stem ginger and milk in a medium saucepan and heat until just below boiling until the sugar dissolves. Whisk into the flour mixture with the egg and pour into the prepared tin.
4. Bake for 45-50 minutes until a skewer comes out clean. Mix the stem ginger syrup and rum together and drizzle over the warm cake, then allow to cool completely.