Instructions: Preheat the oven to 350 degrees. Butter a 9 inch round pan (2 inches deep) and line the bottom with parchment or wax paper. Melt the butter with the syrup.

Into a mixing bowl, sift the flour, salt, baking soda, ginger, cloves and cinnamon. Pour the syrup and butter into the dry ingredients and mix well. Add the egg and milk. Beat well. The batter will be very liquid. Pour it into the pan and bake 50 to 55 minutes. (The middle should be just set, with the edge pulling away from the pan, and a tester will bring out a few crumbs.) Cool the cake in the pan for 10 minutes before turning out.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

"Book of Cakes" by Delia Smith

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.