Kate's Ginger Cake

Ingredients
2 cups self raising flour
2 cups plain flour
2 tbsp ginger ground (or preserved ginger if you have some!)
1 tsp bicarbonate of soda
4 oz butter or margarine
1 ¾ cups brown sugar, lightly packed (or rapadura sugar)
1 cup golden syrup or treacle
1 cup milk
1 egg
Lemon icing
1 cup of icing sugar
1 tsp butter
1 tbsp lemon juice

Method
Preheat oven to 180º C.
Sift flours, ginger and soda into a bowl. Combine butter with golden syrup and sugar in a saucepan, stir over low heat until butter is melted.
Remove from heat, beat until smooth, cool. Add milk and beaten egg, add to flour mixture, beat till smooth.
Pour into greased and greaseproof paper-lined 26cm cake tin (approximately). Bake for 1 - 1 ¼ hours.
To make the icing...sift icing sugar into heatproof basin, add butter & lemon juice. Stir over hot water until icing is of spreading consistency, add 1 tsp water if necessary.
Remove from tin and allow to cool, then spread with lemon icing.

It's great for afternoon tea, and keeps well. Leftovers can be warmed and served with custard.

This recipe was kindly shared by goodness customer, Kate Morris!