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Ginger Cake
By Pheasant Hotel, The

175g butter
125g treacle
125g golden syrup
175g dark brown sugar
225g grated apple
225g plain flour
125g whole grain flour
1 teaspoon mixed spice
2 teaspoons ground ginger
1 ½ teaspoons bicarb
2 eggs
150g chopped stem ginger (candied)
  1. Melt the butter, treacle, syrup and brown sugar in a pan on a low heat.
  2. Mix syrup with all the rest of the ingredients in a large bowl with a whisk.
  3. Line two loaf tins and half fill with the mixture.
  4. Cook at 160C for 40 minutes.  Check with a skewer to make sure it is cooked throughout.
  5. Brush the top with the syrup from the jar of ginger, allow to cool.

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