Gingerbread cake

Ingredients:

450g plain flour 
3tsp baking powder 
1tsp baking soda 
3tsp ground ginger
175g butter
175g soft brown sugar
175g black molasses
175g golden syrup
1 egg, beaten
300ml milk

Line a 23cm/ 9 inch square cake tin, 5cm/2 inches deep with baking powder

Sift the flour, baking powder, baking soda and ginger into a large mixing bowl.

Place the butter,sugar,molasses and syrup in a medium pan and heat over low heat until the butter has melted and the sugar dissolved. cool a little.

Mix the beaten egg with the milk and add to the cooled syrup mixture. add the liquid ingredients to the flour mixture and beat well using a wooden spoon until the mixture is smooth and glassy.

Pour the mixture into the prepared tin and bake in the centre of a preheated oven, 160c/325f/ gas mark 3, for 1 1/2 hours until well risen and just firm to the touch.

Remove from the oven and cool in the tin. when cool, remove the cake from the tin with the lining paper. over wrap with foil and place in an airtight container for up to 1 week to allow the flavours to mature.