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Serves 12

A gingery flavord cake which is light and stikey if left to mature for a day

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  • 350g Golden syrup
  • 125g margarine
  • 250g plain flour
  • 1 heaped teaspoon of bicarbonete soda
  • 4 teaspoons of ground ginger
  • 1/2 teaspoon mixed spice
  • 1 egg
  • 1/2 pint milk (275ml)


    1. Oven 170c. Grease and line tin.
    2. Sieve flour, bicarbonate of soda, ginger and mixed spice into bowl.
    3. In small bowl beat egg and milk together. put syrup and margarine in saucepan on low heat, melt margrine.
    4. Pour syrup mixture into flour. Add the milk and egg mixture bit by bit mixing thoroughley.
    5. Pour into the tin, put tin on baking tray, bake 30 mins. Untill centre is springy.

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