Gingerbread Cake

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Instructions

1. Grease and line with non-stick parchment a 23cm /9ins square cake tin.  Heat the oven to 170C/325F/gas mark 3.
2. Put the butter,Tate & Lyle Fruit Sugar and Lyle's Black Treacle into a small pan and set over a medium heat until the butter has melted.  Stir until smooth and remove from the heat.
3. Whisk the eggs and milk together.  Sift the dry ingredients into a large bowl, add the melted mixture and the eggs and beat to make a smooth batter.
4. Pour into the prepared tin and level.  Bake in the oven for 45-50 minutes or until firm to the touch and a skewer comes out clean when tested.
5. Leave in the tin to cool for 10 minutes, then turn onto a wire rack to cool completely. The cake can be cut into squares, or bars or thick slices.

This cake can be iced  using 225g/8oz Tate & Lyle Icing Sugar mixed with lemon juice until smooth