The perfect recipe for the weather we've been having lately: the cake you can leave out in the rain*
Ideal for round-the-world yachtspeople; goes lovely with a mug of tea.
4 oz butterBeat the sugar with the butter, mix in the eggs and treacle, sift in the flour and ginger and add the preserved ginger; warm the milk, add the bicarb to it and stir into the mixture.
4 oz Muscovado sugar
10 oz molasses
8 oz flour
1 tsp ginger
4 oz preserved ginger
2 tbsp milk
1/2 tsp bicarbonate of soda
Pour the mix into a lined, greased 7" cake tin, and bake at mark 3, 160° for 1½ hours. Remove from the oven, and leave it out in the rain for 24 hours, or as long as you feel like.
Print this, and present it to anyone who expresses doubt as to their ability to get the recipe.
*especially if you put it in a Tupperware box.