Give everybody a winter warming treat over the Christmas holidays with our delicious spicy black gingerbread cake.
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7” Square tin (greased and lined)
50g/2 oz each of golden syrup and black treacle
125g/4 oz each of margarine and light soft brown sugar
175g/6 oz plain flour
1 level tbsp ground ginger
1½ level tsp ground cinnamon
1 medium egg
1 level tsp bicarbonate of soda
Jar chopped ginger in syrup
A little icing for decoration
Place treacle, syrup, margarine and sugar into a large saucepan. Melt over a low heat.
Sieve flour, salt and spices before adding to melted mixture.
Stir in beaten egg. Sprinkle bicarbonate of soda over the mixture and pour over the warmed milk. Stir in thoroughly.
Pour into the tin and bake at 140ºC for 30 mins. Turn oven down to 130ºC and bake for a further 45 mins. Cake should be moist and light, and shrunk slightly from the sides of the tin. Leave in tin for 5 mins before turning out.
Allow to cool completely and decorate with chopped ginger in syrup. Drizzle over some glace icing or cookie icing to finish. You could also use some Sugar and Crumbs Icing Mixes to add a unique flavour to your icing.