Gingerbread Cake

Full of yummy spiciness, perfect with cream cheese icing, vanilla butter icing, vegan cashew-nut cream, whipped cream, or just plain!

• 2 1/3 cups flour [I use wholemeal spelt, often as a combination with ground almonds or brown rice flour]
• 2-5 tsp ground ginger, or 2 tsp of freshly grated ginger root
• 2-5 tsp ground cinnamon
• 2-5 tsp ground mixed spice
• 1 tsp baking soda [bicarbonate]

Stir together well. In another bowl, mix:

• 1/3 cup dark muscovado OR rapadura sugar
• 1 cup molasses or black treacle
• 3/4 cup hot water
• 1/2 cup butter
• 1 large egg

Stir dry ingredients into liquid; mix well.

Pour into a buttered and floured tin - I usually use a deep 8-inch round cake tin. You could also use twelve muffin cups or two medium-sized loaf tins, or two shallow 8"round cake tins.  Bake 45-55 minutes at 325F, 170C, gas mark 3.