Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
250g unsalted butter, softened
50g demerara sugar
150g soft dark brown sugar
225g Shipton Mill Organic Self-Raising Flour
1½ tsp mixed spice
3 apples, peeled, cored & grated
Preheat oven to 190˚C/Gas 5.
Halve the damsons and remove the stones.
Line a 24cm loose-bottomed non-stick cake tin with baking parchment. Spread 50g of the butter over the bottom and evenly sprinkle the demerara sugar over. Place the damsons on top, cut-side down, in an even pattern.
Whisk the sugar and remaining butter together until light and fluffy. Beat in the eggs, one at a time.
Add the flour, spices and grated apple. Gently fold everything together, until they are just combined.
Pour the mix over the damsons in the tin and gently level it out with the back of a spoon.
Bake for about 1 hour, or until a skewer inserted into the middle of the cake comes out clean.
Remove from the oven and leave to cool in the tin for 5-10 minutes, then invert onto a plate to cool.
Serve warm or cool, with cream.
Added by: Alex Ross
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