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Grease a 2lb loaf tin (bottom and sides) with greaseproof paper & butter.
In a saucepan melt butter in a pan along with the golden syrup, black treacle, rum, dark brown sugar, water, butter and stem ginger. Simmer this all in the pan until melted. Once melted take off the heat and mix the bicarbonate and milk together and then add, stir to combine.
In a large bowl sift the flour and spices then add to the bowl of flour, along with the eggs. Add the saucepan mix to the bowl and whisk it really well to make sure you don’t have any lumps.
Pour the mixture into tin and bake in centre of oven for 1hr 15- 1hour ½. You may need to cover the top with foil part way through to stop it catching. Cool the cake in the tin for a few minutes then remove and cool on a wire rack.