It's worth making this deliciously moist cake at least 2-3 days before you want to serve it: the cake will store well in an airtight tin and, as the days go by, it will mature in flavor. Serve individual portions of the cake with a small spoonful of whipped cream or crème fraîche on the side.

1 cup sugar syrup
1 cup molasses
2 sticks butter
3 cups superfine sugar
3 cups all-purpose flour, sifted
1-2 tsp ground ginger
1 tsp pumpkin pie spice
1 tsp baking soda
2 large eggs
6 fl oz boiling water

1 cup sugar syrup 1 cup molasses 2 sticks butter 3 cup s superfine sugar 3 cup s all-purpose flour, sifted 1 -2 tsp ground ginger 1 tsp pumpkin pie spice 1 tsp baking soda 2 large eggs 6 fl oz boiling water

1. Grease and line a round 9 3/4 inch cake tin with parchment paper. Put the syrup, molasses, butter and sugar in a saucepan and bring gently to the boil.

2. Put the measured flour, spices and baking soda in to a large bowl and add the melted ingredients.

3. Mix the dry and the melted ingredients together well with a wooden spoon. Add the beaten eggs and mix thoroughly, then add the boiling water.

4. Combine all the ingredients thoroughly. Pour the mix into the lined tin. Cook for 45-50 mins or until the cake springs back if pressed lightly. Leave to cool in the tin.