Step 1: Preheat oven to 170°c
Step 2: Melt butter, sugar and syrup in water. Add sieved flour and ginger. Add milk/baking soda mixture in and quickly beat well.
Step 3: Put into an 8” cake tin, greased and floured or lined
Step 4: Bake approx 45 minutes
Step 5: Take out and sit for five minutes then put onto a cake wire and cool.
Step 6: This cake is better if left to stand in an airtight tin, not in fridge for 24 hours then make butter cream.
Step 7: Sieve icing sugar carefully.
Step 8: Cream the butter and sugar together, add chopped ginger. Cut the cake in half horizontally and use this to sandwich the cake and also spread a little on top.
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