180°C, 350°F, Gas Mark 4
Serves 12


10 oz all-purpose flour ½ tspn salt
2 tspns ground cinnamon ¼ tspn ground ginger
8 oz brown sugar 5 ½ oz granulated sugar
6 fl oz corn oil 4 oz chopped walnuts or pecans
1 tspn baking soda 1 tspn baking powder
1 egg, beaten 8 fl oz buttermilk

Liberally grease a 9 x 13 x 2-inch baking pan. Combine the flour, salt, 1 teaspoon of the cinnamon, the ginger, both sugars and the corn oil in a large bowl and mix well. Remove ¾ cup of this mixture to a smaller bowl and add to it the nuts and remaining cinnamon; mix well.

To the mixture in the large bowl, add the baking soda, baking powder, egg and buttermilk; stir to combine (small lumps in the batter are okay). Pour the batter into the prepared pan. Sprinkle the flour-nut mixture over the top. Bake for 40-45 minutes, or until the cake tests done (a skewer inserted in the middle will come out free of raw batter). Serve warm.