Ginger Cake

So as requested here is the recipe for the Sticky Ginger Cake with Ginger Fudge Icing. It's from the BBC Good Food 101 Cakes and Bakes book - which is a winner where baking is concerned. I like this recipe - it is the same method as a more traditional gingerbread - with the butter and sugar melted and then the other ingredients mixed in. It makes for a runny batter which will escape from your cake tin if you don't line it, and requires slightly longer cooking - but the finished cake is moist and dense. Perfect for winter. Ingredients: 200g unsalt butter 175g molasses sugar ( i used dark muscovado - is that the same???) 3 tbsp black treacle 150ml milk 2 large eggs, beaten 4 pieces stem ginger, chopped 300g SRF 1 tbsp ground ginger For the icing: 4 tbsp ginger syrup from the stem ginger jar 330g golden icing sugar, sifted 140g unsalt butter, softened 2 tsp lemon juice Method: Preheat the oven to 160 degrees/ 14o fan oven/ GM4 Butter and line 23cm/ 9in cake tin Melt butter, sugar, treacle in a saucepan. Briefly cool, then stir in milk. Beat in eggs. Add chopped stem ginger. Sift in SRF, ground ginger and a pinch of salt. Combine thoroughly. Bake for 30 - 35 minutes (mine took more like 40 - 45 and that was on fan oven setting 160 degrees)until firm and risen. Cool in tin for an hour then transfer to wire rack. Skewer the top of the cooled cake all over and drizzle over 2 tbsps of ginger syrup. Mix remaining syrup with remaining icing ingredients. Ice. Eat.