Ginger Cake


110g (4 oz) margarine or butter                                                150g (5 oz) black treacle
85g (3 oz) golden syrup                                                             150ml (1/4 pt) milk
225g (8 oz) plain flour                                                                55g (2 oz) brown soft sugar
2 eggs                                                                                        1 teaspoon mixed spice
1 teaspoon bicarbonate of soda                                                4 teaspoons ground ginger

Preheat the oven to 140°C or mark 1.
Warm the margarine or butter, treacle and syrup. Take off the heat, add milk and allow to cool. 
Sieve dry ingredients into mixing bowl. Add treacle mixture and eggs. Beat well. Pour into a buttered and floured or lined 20cm square tin.
Bake in the preheated oven until a skewer inserted near the centre comes out clean, 1 1/4  to 1 1/2 hours