ingredients:
225 g (8 oz) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp mixed spice or pumpkin spice (or 1/2 tsp cinnamon and 1/4 tsp nutmeg)
2 tsp ground ginger
Pinch of salt
115 g (4 oz) black treacle or molasses
115 g (4 oz) golden syrup
115 g (4 oz) brown sugar
115 g (4 oz) unsalted butter
1 tsp vanilla extract
1 egg
150 ml (5 fl oz) milk
Golden syrup for glazing
instructions:
Preheat your oven to 170°C (340°F) and line a 2 lb loaf tin with parchment paper.
In a bowl, combine flour, baking powder, baking soda, spices, ginger, and salt. Whisk to blend evenly.
In a saucepan over low heat, melt black treacle, golden syrup, brown sugar, and butter until smooth. Remove from heat and let cool slightly.
Stir in vanilla extract, milk, and a beaten egg into the melted mixture. Combine thoroughly.
Gradually add the wet mixture to the dry ingredients, mixing until smooth.
Pour the batter into the prepared tin and bake for 50-60 minutes or until a skewer comes out clean.
Heat a small amount of golden syrup with hot water to make it spreadable. Brush over the warm cake. Let the glaze set for 10 minutes.
Serve warm or cool, perfect with tea or a dollop of butter. Enjoy!