Rich dark ginger cake by Margot Henderson

Serves 6 friends after a long walk
butter 125g, softened
dark brown sugar 125g
plain flour 225g
ground ginger 2 tsp
salt a pinch
eggs 2 large
black treacle or molasses 275g
preserved ginger 50g, sliced, or 100g sultanas
milk 5 tbsp
bicarbonate of soda ½ tsp

Preheat the oven to 160C fan/gas mark 4. Grease a 20cm square loose-bottomed cake tin and line the base with baking parchment.

Put the butter into a mixing bowl and cream well, then add the sugar and continue to beat until light and fluffy. In a separate bowl, sift the flour with the ground ginger and salt. Add the eggs to the creamed mixture one at a time, beating continuously and sprinkling a dessertspoon of the flour into the bowl with each one. Stir in the treacle, the preserved ginger or sultanas, and the remaining flour.

Warm the milk gently in a small pan and add the bicarbonate of soda. Stir at once into the mixture and turn it into the cake tin. Bake for 50 minutes to 1 hour.

Let the cake cool for 5 minutes in the tin, then take it out and cool completely on a wire rack.