Ginger Slab Cake

Ingredients
225g of softened butter
1 cup of caster sugar
1 cup of treacle
3 eggs, lightly beaten
1 cup of milk
3 cups of plain flour
1 teaspoon of ground cinnamon
1 teaspoon of grated nutmeg
2 teaspoon of ground ginger
2 teaspoons of bicarbonate of soda

Method
Preheat oven to 160 degreesC. Grease and line a 23cm square cake tin.

Cream the butter and sugar until light and fluffy. Slowly add the eggs until well combined.

Heat the treacle and milk in a saucepan. Allow to cool before stirring into butter and sugar mix.

Sift the flour, spices and bicarbonate of soda together and then fold into other mixtures.

Spoon the batter in the prepared tin.

Bake for 60minutes or until you can insert a skewer into the middle and extract cleanly.

Allow to cool before turning out of tin.