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Ginger Raisin Cake

ingredients

serves 6 - 8
8 oz (225 g) treacle (molasses)
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
2 cups (225 g) 8 oz flour
1 level tsp (5 ml) Bicarbonate of soda (Baking soda)
15 ml (3 level tsp) ground ginger
1 stick (8 Tbsp) 115 g (4 oz) butter
8 oz (225 g) raisins
1 egg, size 2
2 tbsp (30 ml) lemon juice
2/3 cup (150 ml) 1/4 pt milk

method

1. Butter and base-line an 18 cm (7 inch) round cake tin.

2. Warm the treacle and sugar gently to liquify the treacle and dissolve the sugar; cool.

3. Sift the flour with the bicarbonate of soda and ground ginger into a bowl. Rub in the butter and mix in the raisins.

4. Make a well in the centre of the dry ingredients and add the cooled treacle, egg, lemon juice and milk. Beat well to thoroughly mix.

5. Pour into prepared cake tin and bake in the oven at 170°C (325°F) mark 3 for about 1 1/4 hours. Test with a fine skewer which should come out clean when the cake is cooked.

6. Cool in the tin for 15 minutes, before turning out on to a wire rack.

7. When cold wrap and store in an airtight container for at least 2 days before eating.

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