Caroline's ginger cake

For the cake:
200g self-raising flour
1 tsp baking powder
3 tsp ground ginger
1 tsp mixed spice
100g salted butter
80g stem ginger (half grated and half chopped)
100g muscovado sugar
150g black treacle
50g golden syrup
225ml milk
1 egg (beaten)

For the icing / topping:
Either:
100g icing sugar
1 tbsp lemon juice
Grated zest of ½ lemon
Drizzle over cake when cooled

Or
Pour some of the ginger syrup from the jar over the cake when it comes out of the oven

1. Butter a loaf tin and line it with greaseproof paper.
2. Heat the oven to 180˚C.
3. In a large bowl combine the flour, baking powder and spices. Add the butter and rub together until it resembles bread crumbs then stir in the grated and chopped ginger.
4. In a saucepan heat the sugar, treacle, syrup and milk until the sugar is dissolved. Don’t worry if the milk starts to separate. Pour the syrup mix into the flour and stir until everything is well combined.
5. Stir in the egg.
6. Pour the loose batter into the tin and bake for 1hr-1hr 15minutes, until a skewer comes out clean.
7. Either poke some holes in the cake with a skewer and pour on some of the syrup from the preserved ginger jar, while the cake is warm, or make up the lemon icing and drizzle it over the cake once it has cooled and been removed from the tin.