...in the world! The quickest, easiest, tastiest, most moist cake ever!
As the days are getting lighter and sunnier February always brings cold or even snow spells. So this wonderful Ginger cake is perfect after an afternoon walk whilst sitting in front of the fire as the light fades.
8 oz self raising flour (sieved)
1 tsp bicarbonate of soda (sieved)
3 1/2 tsp ground ginger
6 oz caster sugar
4 oz margarine (not butter)
2 tbsp golden syrup
1 cup of boiling water
1 loaf tin with a liner
Delicious eaten as it is, or can be served with a cream cheese icing - just mix some syrup from a jar of 'stem ginger in syrup' with full-fat cream cheese and sieved icing sugar and put on top of the loaf!
Mix all the dry ingredients together and make a well.
Add all the wet ingredients: margarine, golden syrup, egg and hot water.
Pour into a lined loaf tin and cook for 40-50 minutes at 170 degrees - cover to prevent any burning. Test with a fork to ensure its cooked. If the fork is clean its ready to eat.