We find this recipe, the most perfect cake to take away with us. Easy to make the week before when everything is hectic, lasts well and easy to transport – all it needs is a tupperware box.
I try to always make 2 cakes and freeze one but this week I have taken one to Leeds where it came in really handy on a family picnic.
All 3 of my girls love this cake – I don’t mind them eating as much as they like as I know exactly what has gone into it.
- 18oz (500g) Golden Syrup - You can use half and half syrup/treacle if you like a darker richer cake
- 8oz (225g) light brown sugar - I used muscovado but demerara or even a mix of dark brown soft/caster will still work. This cake is all about ease and using what is in your cupboards.
- 8oz butter
- 14oz (400g) Self Raising Flour
- 2oz (50g) Porridge Oats
- 3 tsp ground ginger
- 2 tsp mixed spice
- 4 beaten eggs
- 5 tbsp milk (I prefer whole milk but again use what you have)
- Preheat the oven to 160C and grease and line a 20cm (8") square tin
- Heat the syrup, butter and sugar through in a pan until the sugar is melted.
- Remove the sugar mixture from the heat and allow to cool for approx 5 mins.
- Measure the flour, porridge and spices together in a large bowl,
- When the sugar mixture has cooled enough to be just luke warm add a tbsp at a time until just combined.
- Beat the eggs and the milk together and add to the flour/sugar mix
- Add the mixture to the tin (it will be quite a runny mixture) and bake for approx 50 mins -1 hour (makes sure a tester/sterilised knitting needle comes out clean when inserted into the cake before removing from the oven)
- The cake will keep in foil for 3-5 days (but I bet you eat it earlier!)