30 September 2012
Butter a 9 inch square cake tin and preheat the oven to 180°C
In a saucepan melt the molasses, butter and syrup taking care that they don’t burn
sift the dry ingredients and stir into the melted syrup mixture
Stir the baking soda into the milk and add this and the egg to the batter and stir well
Pour it into the tin and bake it for 45 minutes
Cool the cake then remove from the tin and store in an airtight container for at least a week before eating.... this gives it time to "mature" and become even more delicious!