Oven temperature: 180°C
1. Preheat the oven. Grease a square
cake tin (23cm) and line the bottom
with greased baking paper.
2. Sift the self-raising flour, ginger,
cinnamon, bicarbonate of soda and
3. Place the golden syrup, ginger syrup
and butter in a small saucepan and heat
over a low heat. Cut the glacé ginger
into smaller pieces and add to the
syrup, together with the sultanas and
brown sugar. Let the mixture simmer
for approximately one minute and then
remove from the heat. Stir to prevent
the fruit from sticking to the bottom.
4. Beat the eggs and milk. Add the
butter and syrup mixture to the sifted
dry ingredients, followed by the egg and
milk mixture. Mix everything to form a
5. Transfer the batter to the prepared
cake tin and bake it about 40 minutes
or until a skewer comes out clean.
Leave the cake to cool in the tin and
then turn it out. Preferably allow the
flavours to develop for a day or two
before serving. It can also be iced
if you wish.