July 2015

Anne Owen’s Preserved Ginger Cake with Lemon Icing

Ingredients: 5 pieces preserved stem ginger in syrup, chopped 2 tablespoons ginger syrup (from jar of stem ginger in syrup) 1 heaped teaspoon ground ginger 1 heaped teaspoon grated fresh root ginger 175g / 6oz butter 175g / 6oz golden caster sugar 3 large eggs 1 tablespoon molasses syrup (treacle) 225g / 8oz self-raising flour

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