8oz/225g Golden Syrup
8oz/225g Brown Sugar
12oz/350g Plain Flour
4tsp Ground Ginger
3tsp Ground Cinnamon
2 eggs (beaten)
Half a pint/300ml milk
2tsp Bread Soda
2oz/50g sultanas (optional)
1. Place the first three ingredients in a heavy bottomed saucepan and stir over a medium heat until they have melted and the sugar has dissolved.
2. Remove from the heat and gradually add the remaining sieved dry, and wet ingredients in about three batches, stirring well after each addition. (Don’t be afraid to add more spice if you like it.)
3. Turn into a greased and lined cake tin (20x30cm/8x12in) and cook in a heated oven at 170C/325F for about 80 minutes. If the top of the cake browns too quickly then place a piece of greaseproof paper on top to prevent it from burning.
4. Place a skewer in the middle and if it comes out clean then your cake should be baked. Turn it out and leave to cool before dusting with icing sugar.
Cooks tip: This cake will freeze excellently, so if you prefer cook it in two smaller loaf tins and freeze one, while heartily enjoying the other!