This recipe has been created by food writer Kathryn Hawkins. Kathryn is a former cookery editor of the best-selling weekly magazine, Woman’s Own and is currently based in Scotland.
A super flavoursome treacly and moist cake that’s suitable for a dairy free diet.
Serves: 8 - 10
1. Preheat the oven to 180oC (350oF, gas 4). Grease and line a 1kg (2lb) loaf tin.
2. Put the treacle, syrup, sugar, oil and milk in a saucepan, and heat gently, stirring, until all the ingredients are melted together - but do not boil.
3. Sieve the flour, salt and spices in a bowl, and make a well in the centre. Add the chopped ginger and gradually stir in the melted ingredients until well mixed.
4. Transfer to the prepared tin and bake in the centre of the oven for about 1 hour until risen and firm to the touch, and a skewer inserted into the centre comes out clean. Leave to cool for 10 minutes, then turn on to a wire rack to cool completely. Wrap and store for 24 hours before cutting.
Drizzle with a lemon juice, sugar icing for extra zing!