Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
Ingredients
190g Shipton Mill Cake and Pastry flour
175g Caster Sugar
175g Stork with Butter
3 med. Eggs
3 tsp Baking Powder
Method
Sift flour and baking powder together.
Add everything to the bowl.
Beat until mixed and creamy.
Divide between 2 x 7in (18cm) sandwich tins.
Bake at 160˚C fan for 25-30 mins.
Remove and cool.
Original recipe from Stock site, adapted to use Shipton's Cake flour.
Added by: lmcfood
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Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
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Gloucestershire GL8 8RP
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