We're having a wee cake fest at work today - many people have brought in home made cakes - Kim brought orange chocolate muffins and Ania brought Polish cheesecake, I whipped up a little ginger bread:
Sift into a bowl 250g self raising flour, 2 teaspoons ground ginger, 1/2 teaspoon cinnamon, a few gratings of nutmeg and a teaspoon of bicarbonate of soda. In a saucepan melt together 200g black treacle, 2 tablespoons syrup from a jar of stem ginger, 125g butter, 125g dark muscavado sugar, zest of an orange, 110g raisins and three pieces of stem ginger that have been chopped. Once everything has melted then bring it to simmering point. In another bowl mix together two eggs and 250ml milk. Finally beat the sugar mixture into the flour and then mix in the milk mixture until everything is combined well. Pour into a greaseproof lined loaf tin and cook in a pre-heated 170°C oven and cook for 35-40min until a skewer comes out clean. Exceedingly good fresh with vanilla ice-cream or a few days later when it has matured.
The little one in the picture was left over mixture that wouldn't fit in my loaf tin and was baked for as long as the loaf alongside it.