Sticky and sweet - improves having been kept in an airtight container for a few days. I cook in batches of 3 as this cake freezes well. Option to top with lemon icing
7½ oz Shipton Mill organic white self-raising flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp ground mixed spice
3½ oz butter (cubed)
3½ oz golden syrup
3½ oz light muscovado sugar
9fl oz fresh milk
1 egg (lightly beaten)
If you decide to top with icing, combine icing sugar and lemon juice to produce desired consistency and spread over the cake.
Added by: Alex Ross
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