Rustie Lee's tasty ginger cake

It’s perfect with a cuppa, Rustie’s spicing up the kitchen with an easy-to-make spiced ginger cake!

Rustie's tasty ginger cake

Ingredients

275g plain flour

1½ tsp baking powder

2 tsp nutmeg

3 tsp ground ginger

4 pieces stem ginger, chopped

115g butter, softened

115g muscovado sugar

200g golden syrup

2 large eggs

For the syrup

400ml water

225g granulated sugar

2 tsp vanilla bean paste

Method

• Preheat the oven 160C, 150C fan, Gas 3. Grease or line a 20 x 10cm loaf tin.

• Sieve the flour into a bowl then add all the remaining dry ingredients and stir in well

• Add the chopped stem ginger and mix all together

• Cream the butter and sugar together for about 3 minutes. Add the golden syrup and beat in well, followed by the beaten egg. Make sure it’s really well incorporated into the mix.

• Add the flour mixture to the batter and stir in well, then pour the mixture into the loaf tin

• Place in the oven and bake for 35 - 40 minutes, until the cake is well risen and almost firm. After this time, lower the oven temperature to 150C, Gas 2 and bake for a further 15 - 20 minutes, or until the cake is cooked through.

• While the cake is cooking, make the syrup - put the sugar and water in a pan, and heat gently until the sugar has dissolved, stirring continuously. Increase the heat and bring to the boil, then take off the heat. Allow to cool, then stir in the vanilla.

• Take the cooked cake out of the oven and place on a cooling rack to cool down for about 10-15 minutes. Using a skewer, make holes all over the cake. Spoon some of the syrup over the cake, then leave to fully cool. Store the remaining syrup in a container for later use.

• Enjoy!