Sticky Ginger Cake

1. Preheat oven to 160°C/325°F/Gas 3. Line a 20cm/8″ deep cake tin with greaseproof paper.
2. Beat butter until soft. Add the sugar and mix until creamy. Add the eggs and treacle and beat well. Stir in the flour and ginger.
3. Dissolve the bread soda in the warm milk and finally mix into the cake mixture. Transfer to prepared tin.
4. Bake for about 1 hour until well risen and firm to the touch. Leave in tin to set for 5 minutes, then transfer to wire tray to cool. When completely cold wrap in greaseproof paper and then tinfoil.
5. Serve dusted with icing sugar, if liked.

Note

• The cake is best kept for a few days before cutting. It gets stickier after a few days too.