This recipe was given to my mum by Lois who was one of her friends from Melbourne. I can remember mum making this cake often when we were growing up. My dad loved ginger so it was often one that mum would make for him to take in his lunchbox. I love to make this when I am having an afternoon tea party as it is quite delicious.
1 1/2 cups plain flour
1 cup SR flour
1 teaspoon bi-carb soda
2 teaspoons ground ginger
1/2 teaspoon mixed spice
1/2 teaspoon cinnamon
1 cup sugar
1 cup milk
1 cup golden syrup
2 eggs – beaten
Sift dry ingredients. Add sugar, beaten eggs and milk. Mix well.
Stir butter and and syrup over a low heat until butter has melted.
Stir into flour mixture and mix until well combined.
Grease deep 20cm square tin and line with greasproof or baking paper. Pour mixture evenly into tin and bake in a moderate over (170C fan forced) for 1 – 1 1/4 hours or until it is cook and a skewer comes out clean when inserted in the middle of cake.
Leave in the tin for 10 minutes before turning out onto a wire rack to cool.
Ice with lemon icing and sprinkle a little cinnamon over top.
Sift 1 cup icing sugar and add 2 teaspoons of lemon juice and 2 teaspoons melted butter. Stir well until soft and creamy then ice cake.