Serves 8

Moist ginger cake recipe

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Takes 15 minutes to make, 50-55 minutes to bake, plus cooling.

100g unsalted butter, plus extra for greasing
100g dark muscovado sugar
75g golden sugar
100ml milk
1 large egg, beaten
150g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
2 tsp ground cinnamon
75g ready-to-eat prunes, chopped
225g golden icing sugar
40g crystalised root ginger, sliced

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1. Preheat the oven to 150°C/fan130°C/gas 2. Grease and base-line a deep 20cm round springform cake tin or use a cake liner, if you like.
2. Put the butter, sugar and syrup in a saucepan and gently melt, stirring all the time. Stir in the milk, then tip into a jug to cool. Stir in the egg.
3. Sift the flour, bicarbonate of soda and spices into a large bowl and make a well in the centre. Stir in the syrup mixture and prawnss. Pour into the tin and bake for 50-55 minutesm or until a skewer inserted into the centre comes out clean. Cool in the tin, then turn out onto a serving plate.
4. Sieve the icing sugar into a bowl and mix to a smooth consistency with 2-2 1/2 tablespoons hot water. Pour over the cake and decorate with ginger. Let the icing set before slicing the cake.

Nutritional info

PER SERVING 399kcals, 12.5g fat (7.7g saturated), 3.8g protein, 72.4g carbs, 54.5g sugar, 0.7g salt

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