Caribbean Ginger and Rum Cake Recipe

50 g/2 oz butter or margarine

120 ml/4 fl oz/0.5 cup black treacle (molasses)
1 egg lightly beaten
60 ml/4 tbsp rum
100 g/4 oz/1 cup self-raising (self-rising) flour
10 ml/2 tsp ground ginger
75 g/3 oz soft brown sugar

25 g/1 oz crystallized (candied) ginger, chopped

Method:

Melt the butter or margarine with the treacle over a low heat, then leave to cool slightly. Stir in the remaining ingredients to make a soft batter. Spoon into a greased and lined 20 cm/8 in ring tin (pan) and bake in a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes until well risen and firm to the touch.