Ingredients

225 grams	Billington's Molasses Sugar
225 grams	Butter
300 ml	Milk
225 grams	Marmalade Seville, Ginger, Tangerine etc
375 grams	Allinson Nature Friendly Self Raising Flour
1 tbsp	Ground Ginger
2 tbsp	Ground Cinnamon
1 tsp	Grated Nutmeg
2 tsp	Bicarbonate of soda
2	Eggs Beaten
7	Stem Ginger Preserved, chopped
110 grams	Raisins or Sultanas

Method

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1. Preheat the oven to150°C/ fan 140°C/ gas mark 2. Grease and line a 23cm (9 in)round cake tin. Melt together the butter, unrefined molasses sugar, milk and marmalade, in a pan over a low heat, then leave to cool.
2. Mix the dry ingredients together in a mixing bowl and make a hollow in the centre.
3. Slowly pour in the melted mixture, stirring all the time, to form a smooth batter.
4. Beat in the eggs, then stir in the ginger and sultanas or raisins.
5. Pour into the prepared cake tin and bake for 1½-2 hours until risen and firm in the centre.
6. Cool in the tin.
7. This tastes even better if kept, well wrapped, in an airtight tin for 2 days before eating.

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