Preheat the oven to 150°C, fan 130°C. Grease and/or line an 18cm cake tin- loaf tins is best.
Measure all the ingredients into a large bowl and using an electric hand mixer, whisk them together on a low speed, Make sure the cake mix is lump free. If you find your mixture has not gotten you to a ‘dropping consistency’ just gradually add a little more milk until you get there.
Pour the mixture into the prepared tin and place in the centre of the preheated oven, baking for about 1 hour. Insert a skewer into the centre and if it comes out cleanly and is firm when tapped, remove from the oven and leave to cool. After 20 minutes remove the cake from its tin and transfer to a cooling rack.
- 275g plain flour
- 200g soft dark muscovado sugar
- 4tsp baking powder
- 4tsp ground cinnamon
- 1tsp ground nutmeg
- ½tsp ground black pepper
- 50g ground ginger
- 125g butter, melted
- 150ml milk ( sometimes you need a little more when mixing as mixture might be a bit dry)