What you’ll need
225g chopped butter
1 cup golden syrup
1 cup treacle
220g soft brown sugar
¼ cup milk
4 eggs, lightly beaten
3 cup The Healthy Baker Self Raising Flour
2 teaspoon mixed spice
2 teaspoon ground ginger
For the icing
1 ⅓ cups icing sugar
1-2 tablespoons water
60g chopped stem or glace ginger
Preheat the oven to 160°C/140°C fan-forced. Lightly spray a 30 x 23cm roasting dish with oil and line with baking paper.
Place butter into mixing bowl and melt 3 min/60°C/speed 2. Add golden syrup, treacle, sugar and heat 1 min/60°C/speed 1. Cool slightly.
Add milk and eggs and mix 15 sec/speed 5. Add flour, mixed spice and ginger mix 5 sec/speed 4.
Scrape down sides of bowl and mix for a further 10 sec/speed 4. Pour into the prepared tin.
Bake in the preheated oven for 40-45 minutes or until risen and until cooked when tested with a skewer. Cool in the cooking dish.
To make the icing, sift icing sugar into a medium mixing bowl. Add the water a little at a time, and mix until smooth.
Spoon over cake and top with chopped ginger. Cut into 21 pieces.
