Liverpool Ginger Cake Recipe

100 g/4 oz/½ cup butter or margarine

100 g/4 oz/½ cup demerara sugar

30 ml/2 tablespoons golden (light corn) syrup

225 g/8 oz/2 cups plain (all-purpose) flour

2.5 ml/½ teaspoon bicarbonate of soda (baking soda)

10 ml/2 teaspoons ground ginger

2 eggs, beaten

225 g/8 oz sultanas (golden raisins)

50 g/2 oz/½ cup crystallised (candied) ginger, chopped

Method:

Melt the butter or margarine with the sugar and syrup over a low heat. Remove from the heat and stir in the dry ingredients and egg and mix well. Stir in the sultanas and ginger. Spoon into a greased and lined 20 cm/8 in square cake tin (pan) and bake in a preheated oven at 150ºC/300ºF/gas mark 3 for 1½ hours until springy to the touch. The cake may sink a little in the centre. Leave to cool in the tin.