• Add butter, golden syrup, black treacle, sugar, cinnamon & ginger to a small saucepan, warm on medium heat till dissolved & melted. ** Tip for using the syrup, treacle or molasses – spray oil on measuring spoon first & it will slip off easier. See Photo 1 from using Frylight cooking spray. Mix everything thoroughly before removing from the heat & placing to the side to cool.
• Grease & paper line your cake tin. See Photo 2 for how to use less paper, & fit better in the tin. Grease in place with butter, lining paste, or cooking/baking spray such as Frylight.
• Heat the oven to 180°c/160°c Fan Oven/350°f/Gas Mark 4.
• Next add the eggs to a medium mixing bowl & whisk lightly to activate the protein & help provide structure for the cake. Add the milk & bicarbonate of soda (baking soda), whisking till all incorporated.
• Add the cooled syrup mixture to this milky-egg mixture, stirring continually until all combined.
• Lastly sieve the flour (& baking powder if using Plain/All Purpose Flour), over the mixture. Beat until combined & the batter is relatively smooth (few small lumps is fine) Use a hand-held or stand mixer for this if you like. Note batter will be thin & runny. See Photo 3.
• Pour the cake batter into the prepared cake tin, & tap the tin on the counter/worktop a few times to expel any trapped air.
• Bake in the centre of the oven, for about 25 - 30 minutes, until set, a deep golden colour, & a wooden cocktail stick comes out clean of crumbs. *If top is colouring too soon, cover in foil till cooked through. (Check & cover if needed, at some point after 15 minutes of baking.) See Photo 3 above.
• Leave the cake in the tin, placed on a cooling rack for about 10 minutes. Then transfer the cake, paper & all, directly on to the cooling rack, & allow to cool.

Make The Icing/Glaze

• While the cake is cooling, make the icing/glaze if you are using. First sieve the icing/powdered sugar into a medium sized bowl.
• Add 1 tsp of water (or milk) to begin with, & mix with a spoon. Making by hand, use the back of a large spoon to push down on the sugar that will keep absorbing the liquid. Gradually add a ½ tsp of water at a time till it becomes paste-like. (See photos before recipe for reference). Then add ⅛ tsp more at a time, until you get a thick but pourable icing/glaze. Watch my quick 10 second video showing how the glaze will fall. * If using a mixer, start by adding in 1½ tsp & again very gradually adding more drops.
• Leave the cake on the paper baked with, still on top of the cooling rack, & place some more paper underneath, to catch any drips. Alternatively, transfer the cake to a platter with 2 pieces of paper underneath, that can be pulled & removed once the glaze is set.
• Drizzle the glaze over the cooled cake in any pattern you like or pour over & spread quickly before it sets. Add some chopped crystallised ginger if using & let the glaze set (dry to touch). Slice the cake with a large serrated knife & enjoy.

Storing & Freezing

• Store in an airtight container or cake stand & dome, for at least a few days. (I use cake tins for most of my bakes).
• Can be frozen - include kitchen paper/paper towel with it, that will absorb any moisture when defrosting. Wrap in baking/parchment paper, then cling film/plastic wrap or a food bag on top. Date and label the bag – will be good for a few months. Thaw at room temperature. Can be frozen with or without glaze.