Billy's Sticky, Fruity Ginger Cake

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Billy’s sticky, fruity ginger cake (Don’t be put off by the length of this recipe it’s so easy) 8 oz. (225 grams) seedless raisins (Soak these for 2 hours or best overnight in ginger tea) 6oz (170 grams) brown or muscovado sugar 6oz (170 grams) butter ½ teaspoon allspice 1 heaped teaspoon ginger (2tsp if you like it very gingery) 1 level teaspoon of cinnamon 1 tablespoon of cocoa powder 2 tablespoons of black treacle 2 tablespoons of golden syrup 1 tablespoon sunflower oil 7 fluid oz. (200 ml) skimmed milk (I only have skimmed so you can use whatever milk you have) 2 large eggs 10 oz. (280 grams) self-raising flour 1 teaspoon of bicarbonate of soda How to is sooooo easy!! Pre heat oven mark 4/ 180 c (I use a fan oven at 180c) Prepare and line a large loose bottom cake tin. Use a large saucepan for the whole process Heat up the butter till melted; take off heat stir in all spices sugar and syrups and cocoa. Let this cool a little then add the milk, oil and eggs quickly stir all this together. Gradually stir in the flour then quickly stir in the bicarbonate of soda and then fold in the drained fruit. It should be a runny mix, which then gets poured into the tin. Place in the centre of the oven and bake for 55-60 min I check at 50 min with a skewer through the centre if it comes out clean then it’s done. Once cool I glaze it with two desert spoons of jam/jelly jam heated through with the juice of one lemon and 1 desert spoon of caster sugar. I paint it all over to seal in the moistness and make it shiny. I wrap cling film over the cut end of a holly sprig and push it into the centre. Then finish it off with a light dust of icing sugar on the leaves. .

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