We'll gather lilacs in the spring again... and after that we'll come home for afternoon tea. After chuffing all that chocolate on Easter morning we will be wanting a good plain cake to go with the cucumber sandwiches so here is one - my tried and tested never fails recipe for Ginger Cake. This is very easy - no weary beating - as you make it mostly in a saucepan. It is said that it is best if you keep it wrapped in foil in a tin for a couple of days before cutting but frankly my dear, mine has never lasted that long. I have made it many times and it has never let me down.
Ginger Cake
Ingredients
8 oz/225g self-raising flour
1 teaspoon ground ginger (or 2 if you like a real ginger flavour)
4 oz/100g soft brown sugar
6 oz/175g golden syrup
3 oz/75g butter or margarine
Quarter pint/150 ml Milk
1 egg, beaten
Method
Melt syrup, sugar and butter with the milk in a saucepan. Mix in the dry ingredients, then add the egg, beating well to avoid lumps. The mixture will be like a batter and you might think it's a bit wet but don't worry just pour it into the pan. It will bake to a lovely light sponge. Bake in a greased and lined 2lb (900g) loaf tin for 75 minutes at 325F, 160C, Gas Mark 3. Test the cake after an hour's cooking as the time can vary slightly with the oven and shape of the tin. The cake is ready if it springs back when pressed like a sponge.
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