Molasses cake

8 oz margarine
12 oz soft brown sugar
4 fluid oz molasses
2 eggs
8 oz wholemeal flour
8 oz porridge oats
8 oz raisins
1 tsp bicarb
2 tsp (heaped) ginger
1 tsp (heaped) mixed spice

Grease a 9" x 13" x 2" cake tin. In a large bowl, cream together marg and sugar. Beat in eggs, one at a time, and then the molasses. Weigh out all the rest of the ingredients, add to the creamed mixture, and beat until smooth. More milk gives a chewier cake.

Spread mixture evenly in the prepared tin, and place in a preheated oven (Mk 4/350°F/170°C) on the second shelf up from the bottom. Bake for about 50-55 min., or before it seems quite done.

Leave to cool in tin, covered with a clean tea towel. When cool, spread with a thin glace icing, flavoured with cinnamon, or cinnamon oil if possible. When the icing has set, cut cake into bars - makes 2-3 dozen.

Note - For half the quantity, use a 7"x10"x1.5" baking tin, and bake for 40-45 min.