225G SR FLOUR, 1TSP BICARB OF SODA, 1TBSP GROUND GINGER, 1TSP CINNAMON, 1TSP GROUND MIXED SPICE, 115G BUTTER CUT INTO CUBES, 115G DARK MUSCAVADO SUGAR, 115G TREACLE (I USED ARROPE), 115G GODEN SYRUP, 250ML MILK, 85G DRAINED STEM GINGER FINELY GRATED, 1 EGG
FOR THE ICING – 50G ICING SUGAR, 1TSP FINELY GRATED LEMON ZEST, 1TBSP LEMON JUICE
HEAT OVEN TO 180C. GREASE AN DEEP 8 INCH ROUND CAKE TIN. PUT FLOUR, BICARB AND ALL THE SPICES INTO A MIXING BOWL. ADD THE BUTTER AND RUB INTO THE DRY INGERDIENTS USING FINGERTIPS UNTIL RESEMBLES FINE BREADCRUMBS.
PUT SUGAR, TREACLE, SYRUP AND MILK INTO A SAUCEPAN AND HEAT, STIRRING GENTLY UNTIL THE SUGAR HAS DISSOLVED. TURN UP HEAT AND BRING MIXXTURE TO JUST BELOW BOILING POINT.
ADD STEM GINGER TO FLOUR MIXTURE, THEN POUR IN THE TREACLE MIXTURE STIRRING AS YOU GO. BREAK IN THE EGG AND BEAT UNTIL COMBINED – THE MIXTURE SHOULD BE LIKE THICK PANCAKE BATTER.
POUR INTO CAKE TIN AND BAKE FOR 50 MINS TO AN HOUR – ONCE COOLED TURN OUT OF TIN.
MIX TOGETHER ICING SUGAR, LEMON ZEST AND JUICE UNTIL SMOOTH AND DRIZZLE OVER THE TOP OF THE CAKE.