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Harcake

2 oz soft butter
1 pound fine oatmeal
12 fl oz golden syrup
1/2 oz ground ginger
1 egg, beaten
a little brown ale (mild beer)

Set the oven at 350 deg F or 177 deg C. Grease and baseline a deep
10 x 8 inch baking tin. Rub the butter into oatmeal with fingertips,
then add syrup and ginger and combine well. add the egg and sufficient
ale to make a thick, smooth batter. Pour into the prepared tin
and cook 1 to 11/2 hours, until firm and springy, covering the top
with foil if it browns too quickly. Cool in tin for 5 mins, then
turn out onto wire rack. When completely cold, cut into squares
and store in air-tight tin.

This is an old Lancashire recipe. The ginger cake was traditionally
eaten at Hallowe'en, when the departed souls are remembered.

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