Sticky Ginger Jamaica Cake

This cake holds lovely memories for me, sitting on a gingham blanket, having a picnic in Manor Park, London. I just love this cake and hope you do to.

225g Self Raising Flour

1 tsp Bicarbonate of Soda

1 tbsp Ground Ginger

1 tsp Cinnamon

1 tsp Mixed Spice

115g Butter (unsalted and cubed)

115g Golden Syrup

115g Treacle

115g Dark Muscovado Sugar

275ml Milk

1 Egg (medium)

• Preheat oven to Gas 4/180 C/350 F and grease and line, with greaseproof paper, 1 large or 2 small loaf tins.
• Sift together the flour, ginger, cinnamon, mixed spice and bicarbonate of soda in a large bowl.
• Add the butter and rub it in until a "breadcrumb" mixture forms
• In a small saucepan, put the sugar and milk together and gently heat until the sugar is thoroughly dissolved. Leave to cool slightly
• In another small saucepan, mix the treacle and golden syrup and warm through until runny. Leave to cool slightly.
• Whisk the milk and sugar mixture into the flour followed by the treacle mixture.
• Add the egg (beaten) and whisk to a smooth batter.
• Pour the mixture into your tin(s) and bake for about 45 minutes or until a skewer comes out clean.
• Leave to stand for 5 minutes before turning out onto a cooling rack (leaving the greaseproof paper attached to the cake.
• Once cold, wrap in foil or greaseproof and leave overnight. This allows the flavour to develop and the cake become more sticky.