by Marita Reynolds

Ingredients

½ lb (227g) butter or margarine (softened)
½ lb (227g) white sugar
4 eggs
4 tablespoons golden syrup
1 lb (454g) plain flour
3 teaspoons mixed spice
4 teaspoons ground ginger
1 teaspoon bicarbonate of soda
1 cup (237ml) milk

Directions

Pre-heat the oven to 350 degrees F (180 degrees C). Grease and line the bottom and sides of a 9-inch (23 cm) square cake tin. 

Beat the butter and sugar until creamy. Add the eggs one at a time and beat until light and fluffy. Stir in the golden syrup until smooth.

Sift the flour, spice and ground ginger into a large bowl. Gradually add the flour mixture to the creamy mixture, folding the mixture after each addition until it is combined.

Dissolve the bicarbonate of soda in the milk and fold it into the cake.

When the mixture is smooth, pour it into the prepared cake tin. Bake in the preheated oven for 1.5 hours. Insert a cake tester needle or toothpick in the centre of the cake. If it comes out clean, remove the cake from the oven. If not, bake it for a further 10 to 20 minutes until it is cooked. 

Place the cake, still in the tin on a wire rack and cover with a warm tea towel. Let the cake cool before removing it from the pan. Cut into slices and serve alone or with butter, whipped cream or a caramel sauce.