Ginger Cake by Marjo Wheat

Prep time = 30 minutes
Total cooking time = 1 hour

125 g (4 oz) unsalted butter (I use margarine)
_ cup Molasses (I use Fancy)
_ cup golden syrup (I use water – less sweet)
2_ cup flour
1 tsp baking powder
1 tsp baking soda
3 tsp ground ginger
1 tsp Allspice
_ tsp ground cinnamon
_ cup firmly packed soft brown sugar
1 cup milk
2 eggs, slightly beaten
_ jar candied Ginger, drained

1. Preheat oven to 350∞lightly grease 8 inch square cake pan.
2. Combine butter, molasses, and syrup or water in a saucepan and stir over low heat until the butter has melted. Remove from heat.
3. Stir the flour, b powder and soda, and spices in a large bowl, add the sugar and stir until well combined. Make a well in the centre. Add the butter mixture to the well, then pour in the combined milk, ginger, and eggs. Stir with a wooden spoon until the mixture is smooth and well-combined. Pour into the baking pan and smooth the surface.
4. Bake for 45-60 minutes, or until a skewer comes out clean when inserted in the centre of the cake. Leave in the pan for 20 minutes before turning out onto a wire rack to cool.

This cake will store well for up to a week in an airtight container, and improves if it stands for a day or two before being eaten.