Nan’s Ginger Cake 
I loved my Nan’s ginger cake - she had a magical jar of stemmed ginger that made it taste exotic! Hard to get in the 1960’s. You can add crystallised ginger if that easier to find. 
The recipe is rich and light at the same time, unlike the shop bought ones that were always a-bit claggy! 
You need: 
3 heaped tablespoons of self raising flour 
1 teaspoon of bicarbonate of soda 
2 teaspoons of ground ginger 
1 teaspoon of ground mixed spice 
1 teaspoon of cinnamon 
5 pieces of stem ginger chopped 
2 tablespoons of black treacle 
2 tablespoons of golden syrup 
Half a block of butter (Approx 4 ounces) or sunflower margarine 
One beaten egg 
Half cup boiling water (this is a not a mug but the old fashioned small cup) Icing sugar for sieving on the top 
Pre-heat the oven to gas mark four or 180°C and grease or line a square 8 inch square cake tin or a small roasting tin 
Sift in a mixing bowl the flour, bicarbonate of soda, spices and ginger. 
Place in a saucepan the syrup, treacle, butter, brown sugar and stir gently. Enjoy it all dissolving! Pour the rich dark mixture into the dry ingredients in your bowl. Mixing together well. 
Add the egg and half a cup of boiling water. 
For added extra mix a teaspoon (or more - if you really like ginger) or the lovely stemmed ginger liquid. 
Put the mixture in your baking tin and bake in the oven for 20 minutes or until firm. 
Leave the cake in the tin until it has gone cold 
Then turn out and cut into square pieces and sprinkling with Icing sugar. 
Thank you 
Ps: don’t forget the ginger will drop to the bottom of the cake, so be ready for that deliciously tasty ending. Enjoy. 
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