|Melted butter||1 Tablespoon (For Greasing)|
|Superfine sugar||1 Teaspoon (Leveled)|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Apple pie spice||1⁄2 Teaspoon|
|Ground ginger||2 Teaspoon|
|Light brown sugar||2⁄3 Cup (10.67 tbs)|
|Molasses||1⁄3 Cup (5.33 tbs)|
|Margarine||1⁄2 Cup (8 tbs)|
|Light corn syrup||1⁄3 Cup (5.33 tbs)|
|Egg||1 Large, beaten|
|Milk||2⁄3 Cup (10.67 tbs)|
|Mixed finely chopped nuts||1 Cup (16 tbs)|
1 Prepare a 23cm/9 inch ring mould: brush a little melted butter on the ring mould and sprinkle with caster (superfine) sugar knock out any surplus.
2 Sift together the flour, salt, soda, spice and ginger.
3 Put the sugar, treacle (molasses), margarine and syrup in a large mixing bowl and microwave on power 7 for 3 minutes.
4 Stir well. Allow to cool slightly for 2-3 minutes.
5 Beat the egg and milk together, and add to the syrup mixture.
6 Make a well in centre of dry ingredients and add the liquid ingredients gradually, beating well to form a smooth batter.
7 Sprinkle chopped nuts evenly on base of the prepared mould, then pour in the cake batter.
8 Microwave on power 7 for 10-12 minutes, giving the dish a half turn twice during cooking, if necessary.
9 Allow to cool in the dish for 10 minutes, then turn out and leave to cool completely.