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Ingredients
- 9 Tbsp. butter (1 stick plus 1 Tbsp., see note)
- 1 1/2 c. Lyle's Golden brown Syrup (12 ounces)
- 2 c. plus 2 Tbsp. all-purpose flour
- 1/2 tsp salt
- 1 3/4 tsp baking soda
- 1 Tbsp. grnd fresh ginger, or possibly more to taste
- 1/2 tsp grnd cloves
- 1/4 tsp grnd cinnamon
- 1 x egg, beaten
- 1 c. lowfat milk
Directions
- Preheat the oven to 350 degrees. Butter a 9 inch round pan (2 inches deep) and line the bottom with parchment or possibly wax paper. Heat the butter with the syrup.
- Into a mixing bowl, sift the flour, salt, baking soda, ginger, cloves and cinnamon. Pour the syrup and butter into the dry ingredients and mix well. Add in the egg and lowfat milk. Beat well. The batter will be very liquid. Pour it into the pan and bake 50 to 55 min. (The middle should be just set, with the edge pulling away from the pan, and a tester will bring out a few crumbs.) Cold the cake in the pan for 10 min before turning out.
- Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
- "Book of Cakes" by Delia Smith
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