Granzy's Ginger Cake

• • 4oz margarine

  • 4oz black treacle

  • 4 ox golden syrup

  • 3oz Demerara sugar

  • 1 heaped desert spoon marmalade

  • 4 blobs stem ginger in syrup (Crystallised ginger)

  • 5 table spoon of milk to help cool it (used the syrup from ginger)

  • 8oz SR Flour

  • 2 heaped teaspoons ground ginger

  • 1 heaped teaspoon mixed spice

  • 2 eggs

• 1. Melt margarine in saucepan

  2. Add the treacle, syrup, sugar and marmalade

  3. Warm over a low heat until sugar has dissolved

  4. Add milk to help cool the mixture

  5. Add chopped ginger to the saucepan

  6. Sieved flour, ginger and spice into mixing bowl

  7. Beat 2 eggs and add to the flour mixture

     1. We cheated and added the eggs and then spice and then the flour

  8. When saucepan cool, mix contents into the bowl and beat well

  9. Pour the batter into lined and greased 7inch square tin

  10. Cook for 1 hour at 180C

Granzy normally doubles everything

Leave whole for 3 to 4 days (week is better) before cutting up.

This is the recipe page in the Stork "Art of Home Cooking" book published in the 1950's when margarine was once again sold under a name.  It's rather mucky and has been much used. As I said I also add some chopped crystallised ginger into the saucepan (generally a non-stick type pan). I also put the milk in the saucepan after heating as it helps to cool the mixture. I've never tried using fine oatmeal but have always used SR flour.  It's always difficult to measure syrup etc, so I put the syrup tin on the weighing machine and remove 4ozs.