Ginger cake

125g butter
1 c sugar
2 eggs beaten
1/2 c golden syrup
1 c milk
2 c plain flour
pinch salt
1 tsp baking powder
2 dsp ground ginger
1 tsp mixed spice
1 tsp cinnamon
1 tsp baking soda mixed in milk

Cream butter, sugar, add eggs, golden syrup and milk. Add remaining ingredients and mix well. Pour into a large 25cm well-greased or a baking paper – lined ring tin. Bake for 30-45 minutes at 180°C. Cool on a wire rack.
When cold, ice with ginger butter icing, or caramel icing.

Ginger butter icing
2 c Icing sugar
1 tsp ground ginger
25g butter, melted
boiling water

Caramel icing
60g butter
1/2 c brown sugar
2 tbsp milk
1 c sifted icing sugar