Lemon and Spicy Ginger Cake

Such amazing flavours blend in this easy peasy loaf cake. I found this recipe yonks ago in a magazine while having my hair done! Well, you have to pass the time somehow! You will need a 2lb loaf tin, lightly greased and lay a strip of parchment across the long sides, hanging over to help lift it out. Don’t be alarmed at how runny the mixture is!!

Pre heat your fan oven to 160C

8 oz golden syrup

4 oz butter

4 oz soft light brown sugar

8 oz plain flour

2 teaspoonfuls ground ginger

1 teaspoonful cinnamon

1 teaspoonful mixed spice

½ teaspoonful bicarbonate of soda

2 large eggs

about 3 tablespoonfuls milk, pref whole

Place the butter, syrup and sugar in a medium saucepan and gently heat until it feels smooth and the sugar has melted. Set aside to cool.

Place the dry ingredients in a mixing bowl and stir well, then pour in the buttery mixture, beaten eggs and milk. Mix well and pour into your prepared tin. So easy!

Bake for about 55-60 mins but check after 50 mins or turn down if too brown. Leave in the tin for ten mins then cool on a rack. Meanwhile…

8 oz icing sugar

zest of a large lemon

plus the juice

Make a lemon icing with the icing sugar and lemon juice. Not too runny but enough to spoon over the top of your cooled cake and run down the sides. Just before it sets, sprinkle generously with the lemon zest.

Absolutely delish! Enjoy.