This recipe is for the delicious ginger cake that Kate made and served us at our Christmas meeting this year.

NB Kate says that, if like her you love ginger, then you can also add 2 dessert spoons of ginger jam or some chopped ginger in syrup when you add the liquids.

Ingredients:

• 450g all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 5 teaspoons of ginger powder
• 3 teaspoons mixed spce
• 160ml sunflower oil
• 200g golden syrup
• 200g treacle
• 360ml boiling water

Method:

• Pre heat your oven to 180/160c fan or gas mark 4
• Line a 11 square tin or similar size
• Whisk together the sifted flour and all the dry ingredients
• Put all other ingredients into an large bowl and mix well together, then pour on to the dry ingredients
• Whisk well together then pour the smooth batter into a prepared tin
• Then tap the tin gently on the work surface to remove any bubbles
• Bake for 35 to 40 minutes – cake should be cooked in the centre (test with a skewer) and coming away from the sides of the tin slightly.
• Leave to cool for about 30 minutes.
• Decorate by spreading ginger jam on top