Ingredients

115g

unsalted butter

115g

light muscovado sugar

75g

organic black treacle

200g

organic golden syrup

250g

organic plain flour

2tsp

organic Fairtrade mixed spice

65g

stem ginger from jar, finely chopped

large free-range organic eggs

100ml

milk

1tsp

bicarbonate of soda

2tbsp

hot water

This recipe uses a bread maker to bake the cake but do feel free to bake in a cake tin in a preheated oven (170C) for 1 - 1.25 hours

Method

Put organic butter, Fairtrade sugar, treacle and golden syrup in a saucepan and heat gently until butter has melted. Leave to cool for 5 minutes. Grease and line the bread-maker bucket, if required in the manual.
Sift the organic flour and organic Fairtrade mixed spice together in the bowl. Add the syrup mixture, chopped ginger, eggs and milk and stir well until combined. In a cup, mix the bicarbonate of soda with the hot water, then add this to the bowl. Stir the mixture well and add to the bread bucket.
Put bread bucket into bread machine and set to cake or bake only programme. Select 1 hour and 10 minutes on timer and light crust. Start.
To check if the cake is done, pierce with a skewer - it should come out clean. If needed, set the timer to go for a little longer.
Remove from machine and leave the cake in for 5 minutes to cool a little, then transfer to a wire rack. Leave to cool. Tastes best if eaten when still slightly warm.