A surprisingly light (texture) cake while being classically dark in colour and taste.
Oven 160°C fan, 18-20cm round tin, lined.
In a large bol, sift 225g self raising flour, plus 1tsp each of baking soda, mixed spice, ginger and cinnamon.
Rub in 115g butter to the flour mix until the breadcrumb stage.
Finely chop or grate 2-4 balls of stem ginger (40-80g) and mix in to the flour mixture.
Lightly beat 1 egg in a cup and set aside.
In a saucepan, heat 115g each of dark muscovado sugar, treacle and golden syrup, and 250ml whole milk. Just shy of boiling, pour into the flour mix, stirring well. Beat in the egg and continue beating until smooth.
Pour into the tin and bake 50-60 minutes. My 20cm pan was done after 50 mins, but the oven was on 175 for 5 mins at the start by mistake. Clean skewer was the sign.
Cool in the tin. Drizzle with icing made with lemon juice, icing sugar and lemon zest to the consistency of your choice (I dd not use 150g icing sugar as the recipe suggested!). I also brushed on some of the ginger syrup from the jar, while the cake was hot.
Best eaten within a day or so for the lightest texture, but would keep OK.
