175 g light brown sugar
200 g black treacle
300 g self raising flour
2 teaspoons baking powder
1 teaspoon ground mixed spice
1 teaspoon ground allspice
4 large eggs
4 tablespoons milk
3 bulbs of stem ginger, chopped,
75 g icing sugar
3 tablespoons stem ginger syrup
Pre-heat the oven to gas four.
Grease a 12 x 9“ roasting tin and line the base with baking paper.
Measure the butter sugar treacle flour baking powder spices eggs milk and three chopped bulbs of ginger into a bowl and beat well until blended
Bake in the oven for 35 to 40 minutes. The cake will shrink away from the side ff the tin. Leave to cool in the tin for a few minutes before turning out. Peel of the baking parchment and leave to cool on a wire rack.
Sift the icing sugar into a bowl and add the ginger syrup from the ginger jar and mix until the icing is smooth. Pour the icing over the cake and spread gently. Allow the icing to set Before slicing into pieces.