Spiced Ring Cake Recipe

1 apple, peeled , cored and grated

30 ml/2 tablespoons lemon juice

25 g/8 oz/1 cup soft brown sugar

5 ml/1 teaspoon ground ginger

5 ml/1 teaspoon ground cinnamon

2.5 ml/½ teaspoon ground mixed (apple-pie) spice

225 g/8 oz golden (light corn) syrup

250 ml/8 fl oz/1 cup oil

10 ml/2 teaspoons baking powder

400 g/14 oz/3½ cups plain (all-purpose) flour

10 ml/2 teaspoons bicarbonate of soda (baking soda)

250 ml/8 fl oz/1 cup hot strong tea

1 egg, beaten

Icing (confectioners') sugar, sifted, for dusting

Method:

Mixed together the apple and lemon juice. Stir in the sugar and spices, then the syrup and oil. Add the baking powder to the flour and the bicarbonate of soda to the hot tea. Stir these alternately into the mixture, then mix in the egg. Spoon into a greased and lined 23 cm/9 in deep ring cake tin (pan) andbake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until springy to the touch. Leave to cool in the tin for 10 minutes, then turn out on to a wire rack to finish cooling. Serve dusted with icing sugar.