Ginger Cake

A sticky, dark, rich gingerbread, this keeps very well.

Yield: an 8"/20cm cake

1/2C / 4oz margarine
1/2C / 4oz brown sugar
1/3C flax gloop, or 2 egg's worth of another egg replacer
1 1/4C / 10oz black treacle (preferred) or dark molasses
2C / 8oz flour
1t ground ginger
1/2C / 2oz sultanas
1/2C / 2 oz candied ginger, thinly sliced
1/3C / 1oz coarsely chopped walnuts, toasted
2T soy milk
1/2t baking soda
  1. Preheat oven to 325F/165C. Grease and flour a deep 8"/20cm cake tin, and line the bottom with parchment paper if you have any.
  2. Cream the margarine, add the sugar, and beat for a while. Add the flax gloop or alternative egg replacer along with the treacle, and beat it all together.
  3. Mix the flour and ground ginger together, then stir in the sultanas, candied ginger, and walnuts. Mix into the treacly mixture. Warm the milk with the soda (it's easiest to do this in a little dish in the microwave), then mix that in last of all.
  4. Pour into the prepared cake tin and bake for 1 1/2-1 3/4 hours, depending on how sticky you want it to turn out. Let cool for a few minutes in the tin, then transfer to a cooling rack.