Scrumptious ginger cake with cream cheese icing (drool)

250gm self raising flour
2 tsp ground ginger
1/2 tsp cinnamon
1 tsp bicarb
pinch salt
200gm golden syrup
4 lumps of ginger in syrup
3tbs ginger syrup
125gm butter
2 heaped tbs sultanas
125gm dark muscovado
2 large eggs
240ml milk

From my favourite cookbook ever, Nigel Slater's Kitchen Diaries. Food porn, made tasteful.

Melt the golden syrup, butter, and ginger syrup together over a gentle heat. Dice the ginger pieces finely and add to the saucepan with sultanas and sugar. Let it bubble for a minute but keep stirring to stop the sultanas sticking. Remove from heat and add to flour, ground ginger, bi carb, cinnamon and salt. Beat the eggs with the milk and add to mixture. You should have a nice, runny mixture at this point. Ginger fiends may want to add more ginger (I already upped the quantities).

Pour into a lined cake tin and cook at 180 for about 45 minutes ('til a skewer comes out clean).

For the cream cheese icing, I just bought some soft cheese and mixed it with golden (unrefined) icing sugar. That stuff tastes a million times better than the refined, super-white stuff, and it goes a lovely caramel colour.

"The best cake you've ever made"
Kamini C, a.k.a. the bitch