My mum's recipe was known by the whole town of Elland twenty year's ago, it is legendary! I only found the recipe two year's ago, it's easy, moist and delicious and now I have a grand daughter by the name of Lily, I want the world to know about it!
INGREDIENTS
8 good portions
8oz unsalted butter
10oz sugar
3tbsp golden syrup
1 ½ cups boiling water
1lb self raising flour
3tsp ground ginger
2tsp bicarb soda in a little milk
BUTTER CREAM
8oz unsalted butter
6oz icing sugar
4oz drained crystallized ginger
METHOD
Melt butter, sugar and syrup in water
Add sieved flour and ginger
Add milk/ bicarb mixture in and quickly beat well
Put into an 8” cake tin, greased and floured or lined
Bake 170°c for approx 45 minutes
Take out and sit for five minutes then put onto a cake wire and cool
This cake is better if left to stand in an airtight tin, not in fridge for 24 hours then make butter cream
Sieve icing sugar carefully
Cream the butter and sugar together, add chopped ginger
Cut the cake in half horizontally and use this to sandwich the cake and also spread a little on top