Let them eat cake!

I needed desert last night to take to dinner at A&L's so it was down to The Staff Cafeteria for me so I could whip up something out of stuff lurking in the store cupboard:

Ginger Cake

225g unsalted butter, cubed
150g (3/4 cup, firmly packed) brown sugar
1 cup golden syrup
335g (2 1/4 cups) plain flour
1 tsp ground cinnamon
3 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp bicarbonate of soda
1 tsp baking powder
1 cup milk
2 eggs, beaten

Butter and line a 20cm square cake tin (see above)Combine butter, sugar and golden syrup in a saucepan and stir over low heat until the sugar dissolves. Remove from heat and cool.Sift flour, spices, soda and baking powder into a large mixing bowl. Make a well in the centre.Beat the eggs and milk together. Add to the dry ingredients with butter mixture.Quickly and lightly mix together. Pour into the prepared tin and bake at 180 degrees c for 1 hour or until cooked when tested with a skewer.(Meanwhile, ensure you give the bowls a good licking!)Stand cake in the tin for 15 minutes before turning out onto a wire rack to cool completely.

Serve as a tea cake, or serve warm with whipped cream and strawberries. Or custard. With dried fruit soaked in Stone's Green Ginger Wine. Or Cottage Wine's Kiwifruit and Ginger wine (if you're lucky enough to have a supply)