- 115g butter, plus extra for greasing
- 100g black treacle, plus 1 tbsp to serve (optional)
- 125g golden syrup
- 2 balls Opies Stem Ginger in Syrup, drained and chopped
- 225g self-raising flour
- 2 level tsp ground ginger
- 1/2 level tsp ground mixed spice
- 75g dark soft brown sugar
- 75g sultanas (optional)
- 2 large eggs
- 75ml milk
- 3 tbsp stem ginger syrup (from the jar), to serve (optional)
Pre-heat the oven to 160C/140C Fan/Gas 3. Lightly grease the inside of a 19cm-deep square cake tin and line with baking paper.
Put the butter, black treacle, golden syrup and stem ginger in a pan and heat gently until the butter melts, but don't let the mixture boil. Set aside to cool to lukewarm.
Sift the flour, ground ginger and ground mixed spice into a large bowl. Stir in the sugar and the sultanas, if using.
Lightly beat the eggs with the milk. Add to the flour with the lukewarm syrup mixture and stir until just evenly blended.
Transfer to the cake tin.
Bake for 1 hour 10 minutes, or until a skewer inserted into the middle comes out clean. Check after 1 hour. Leave in the tin for 10 minutes, then remove and finish cooling on a rack. Slice.
Mix the ginger syrup with 1 tbsp black treacle. Drizzle over cake slices to serve.