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This recipe is over 100 years old and was passed to me by my mother in law who received it from her grandma.
Melt the oil, brown sugar, water, golden syrup and honey gently in a small pan, stirring constantly until all the ingredients are mixed together.
Leave in a safe place to cool.
Sieve all the dry ingredients (self-raising flour, bicarbonate of soda, mixed spice, cinnamon and ground ginger)
Add the molten ingredients to the dry ingredients and mix together.
Beat the eggs and add to the mixture. Pour the mixture into a jug as it is easier to pour into the baking trays.
Line two 9 inch baking trays with parchment paper. Butter the tin first and then dampen the paper to provide some steam in the oven.
Pour the mixture into two baking tins and bake at 180C, Gas 4 for 30-40 mins depending on your oven.
Cover with foil to prevent burning and going too brown.
Check if the cake is cooked by piercing with a skewer. If the skewer comes out cleanly then the cake is cooked.
Remove from the oven and cool, but keep covered to keep in the moisture
Wrap up in tin foil and keep for 3-4 weeks, to allow to mature,
Recipe devised by Zena Rose and photo by email@example.com
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