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1
Lightly grease a 25cm square (10 inch) cake tin and line it with baking (silicone) paper.
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2
(Try to use the correct size tin or the cake may crack.) Set the oven to moderate 180u00b0 C (350u00b0 F).
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3
Sift all of the dry ingredients into a medium mixing bowl.
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4
Combine butter pieces, golden syrup and treacle in a small saucepan, cook over medium heat, stirring occasionally until butter is melted.
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5
(This step can also be done in the microwave.) Add water to syrup mixture.
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6
Make a well in the centre of the dry ingredients and add the syrup mixture and the eggs.
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7
Mix until well combined.
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8
Don't be concerned that the mixture is quite liquid at this stage.
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9
Pour cake mixture into prepared tin.
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10
Tap tin lightly on bench to dispel air bubbles.
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11
Place on centre shelf of 180u00b0 C (350u00b0 F) oven for 35-40 minutes.
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12
Check towards the end of the baking time to ensure the edges are not burning.
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13
The cake should be dark but must not be blackened at the edges.
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14
(If you do burn the edges, cut them off and ice over the edges and no-one will notice!).
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15
When the cake is cooked, remove it from the oven and allow it to cool for 5-10 minutes.
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16
Then, carefully invert it onto a rack or bread board to cool.
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17
Icing the Cake: Sift the icing sugar into a small mixing bowl.
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18
In a separate small mixing bowl, beat the butter (or margarine) until smooth.
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19
Gradually add the sifted icing sugar, beating between additions until the sugar is completely mixed with the butter.
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20
Add the lemon juice and beat well until the mixture reaches an easily spreadable consistency.
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21
Spread icing over the top of the cake and (optional) decorate with pieces of crystallised ginger.
