300g of self-raising flour
2 teaspoons of mixed spice
1 teaspoon of ground ginger
140g of butter, softened
100g of dark brown sugar
250g of golden syrup
1 teaspoon of bicarbonate of soda
2 eggs, beaten
300g of rhubarb cut into short lengths
icing sugar for dusting
Heat the oven to 180ºc. Butter and line a deep cake tin, 20cm square is perfect. Sift the flour and spices into a bowl. In a separate bowl (using an electric mixer) beat the butter and sugar until light and fluffy then beat in the syrup. Dissolve the bicarbonate of soda in 200ml of boiling water and gradually pour into the mixture. Lightly mix in the flour then add the eggs and mix briefly before adding the rhubarb. Pour the cake mix into the tin and bake for 50-60 mins, until the cake feels firm to the touch. Cool in the tin for 5 minutes, then turn into a wire rack. Dust with icing sugar. This cake will keep for up to three days.
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