Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
Ingredients
400 ml Cold Tea
200g Brown sugar
300g dried apricots- roughly chopped
50g mixed fruit
275g Shipton Mill organic self-raising white flour
1 Egg
Soak the mixed fruit ,chopped dried apricots and the sugar in the tea overnight.
Method
pre heat the oven to 180 degrees
Sift the flour into a mixing bowl and add the beaten egg and tea mixture
Mix together until you have a smooth, fruity batter
line a 20cm/8in cake tin
Pour in the batter
Bake for 75-90 mins or until cooked in the centre. (If the top seems to be cooking too quickly shield with paper or foil for the last 15 min)
Cool in the tin and then on a cooling rack
Added by: Jayne Roworth
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Long Newnton, Tetbury
Gloucestershire GL8 8RP
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enquiries@shipton-mill.com
Company number is 1458168, registered in England & Wales
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