Spiced Ginger Cake

Spices and ginger are closely associated with Christmas fare, and this cake is a lovely light alternative to the usual fruit cake or pudding

-   170 grams butter
-   170 grams sugar
-   225 grams golden syrup
-   340 grams self-raising flour
-   1 tablespoon ground ginger
-   1 tablespoon ground cinnamon
-   2 teaspoons bi-carb soda
-   2 eggs
-   235 ml milk
-   1 tablespoon vinegar

Sugar glaze

- 1 cup of sugar or caster sugar
- 3 - 5 tablespoons water

Pre-heat oven to 180°C. Gently melt butter, sugar and golden syrup in a pan on a low heat. Remove from heat and add other ingredients and mix well. Grease a bundt pan or ring cake tin, pour in mixture and bake for 35 minutes or until a toothpick or cake tester comes out clean. When cake is done, cool in pan on a wire rack for 5 minutes. Remove cake from pan and put on serving plate.

Make the sugar glaze while the cake is still warm by combining the sugar and water together (without dissolving the sugar) and spoon over the cake to look like icicles.