Instructions: Butter and flour a deep 15-18cm cake tin or loaf tin and set oven temperature at moderate (340F).

Cream butter, add sugar and continue to beat until light. Sift flour with ground ginger and a pinch of salt. Beat eggs into creamed butter and sugar one at a time. Stir in treacle, saltanas and flour.

Warm milk gently, add soda, and stir at once into the cake mixture.

Turn into prepared cake tin and bake in moderate oven for 1 hour.

Cool for 5 minutes in tin before turning out.

Serve with afternoon tea.

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