You will know the cake is baked when it is golden brown, springy to the touch and a skewer inserted into the centre of the cake should come out clean. Wrap the cold cake in a layer of baking parchment and tin foil. It will keep for 4-5 days in an airtight tin. A gooey delight that will no doubt remind you of school desserts or 'afters' , or Sunday night tea. Mc'Vities Golden Syrup Cake is a real treat, served warm with custard or sliced cold, it's simply delicious. It may seem small, but it's so rich that two slices is more than enough for anyone, and I usually cut mine into eight. You can't beat the flavour of golden syrup, and even if not home made, to me this is British baking at its best. Pour the cake batter into the prepared baking tin and bake in the centre of the oven for 1 hour. (See notes.) Step Two: Put the milk and egg into a jug and whisk to combine. Sieve the flour and baking powder into a large bowl.

Put the butter, syrup and sugar in a mixing bowl. Add the orange zest then microwave for 30 seconds, stir and microwave again until the butter starts to melt. No microwave? Simply melt in a pot, stirring, over low heat. Ginger wine iced topping - mix 2 tablespoon of ginger wine with 180g of icing sugar, then pour onto the cake once cooled While melting butter and sugar mix, scrape the bottom of the pan to test if you can feel grit at the bottom. If you can, then the sugar has not dissolved yet!Soft dark brown (muscavado) sugar gives the cake a lovely caramel flavour and golden colour. If you don’t have dark brown sugar, light brown can be used instead. I love this cake just as it is with a cup of strong tea – but my absolute favourite way to eat it is with custard. One of my favourite puddings! Step One: Begin by melting the butter, sugar and golden syrup in a medium-sized saucepan over a very low heat. I recommend cutting your butter up into small pieces so that it melts evenly and at the same time as the other ingredients.

Plain flour - this is All Purpose flour (AP) without any leavening additives as it uses additional baking soda instead To prevent your cake from turning too brown in the oven, place it on a lower oven shelf where the top meets the middle (although you may need to increase the cooking time) and cover the top of the cake with tinfoil once you're happy with its rich dark golden brown colourBake in the centre of the oven for 1 hour or until a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 5 minutes. This Jamaican ginger cake is delicious on its own, but you can also serve it with some other treats to make it even more special: