7 oz (200 g) butter or polyunsaturated margarine
3 oz (75 g) soft dark brown sugar
1 tbsp black treacle
2 eggs, separated
11 oz (325 g) self raising flour
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1/2 tsp nutmeg
6 fl oz (180 ml) milk
4 oz (125 g) caster sugar
1 oz (25 g) ground almonds
3 oz (75 g) crystallised ginger, chopped
5 oz (150 g) icing sugar, sieved
1 tbsp hot water
1 tbsp lemon juice
1. Grease and flour a 3 pint (1.75 litre) Kugelhupf (fluted ring) cake tin.
2. Cream 4 oz (125 g) butter with the sugar and treacle until light and fluffy. Beat in the egg yolks.
3. Sift 6 oz (175 g) flour with the spices and fold into the mixture with 4 fl oz (120 ml) milk. Keep to one side.
4. Cream remaining butter with caster sugar.
5. Fold in remaining flour and ground almonds with rest of milk.
6. Whisk egg whites until stiff and fold into the mixture with 2 oz (50 g) of the chopped ginger.
7. Spoon alternate amounts of mixtures into the prepared tin and bake in a moderate oven Mark 4 (180°C) 350°F for about an hour until risen and firm to touch.
8. Cool in the tin. Beat icing sugar with water and lemon juice until smooth. Remove cake from tin and spoon over icing. Decorate with reserved ginger.