Ginger Cake – Grannie Min’s moist “More Please”

Serves: 20 Slices

1½ cups plain flour – triple sifted

½ cup self-raising flour – added to plain and triple sifted

1 cup sugar – brown

2 large eggs well beaten

1 cup butter

1 cup milk

1 cup treacle or golden syrup

½ teaspoon mixed spice

1 teaspoon cinnamon

4-6 teaspoons ground ginger (to your taste)

Preheat oven to moderate

Grease and line 2 x loaf tins OR 1 x 12 inch (30cm) square tin with an allowance of 3 fingers of grease proof paper above the rim

In a bowl, add sugar, beaten eggs and milk and mix very well.

In a saucepan melt butter and syrup over a low heat stirring constantly, once melted and combined take off heat and add the sugar, egg, and milk mixture, along with the flour mixture a little at a time, mixing well until all combined.

Pour mixture into the middle of your chosen tin/s, and spread evenly to the sides.

Place in the middle of the oven and bake for around 50-60 minutes or until golden brown.

Remove from oven and rest for around 15 minutes, then decant onto wire rack and completely cool.

Top with frosting if you so desire or spread each slice with butter.

NOTE:  This cake is so moist, it keeps extremely well.  Slices freeze well; just make sure you do not freeze if the cake has topping on it.  To freeze wrap individual slices in plastic wrap, making sure the slice is completely covered and it is sealed well.

You may substitute wholemeal or spelt flour it works just as well with both – Just add 2-3 tablespoons or more milk to the mix.

Delicious served for morning or afternoon tea, with a cup of your favourite loose leaf tea or filtered coffee or on a cold winter’s night as Supper with a cup of steaming hot chocolate topped with marshmallows.

Enjoy!