Rhubarb spice cake

1 Heat oven to 180C/fan 160C/gas 4 and

put the kettle on. Butter and line a deep 20cm

square cake tin. Sift the flour and spices into

a bowl. Beat together the butter and sugar

until light and fluffy in the food processor,

then beat in the golden syrup. Dissolve the

bicarbonate of soda in 200ml boiling water,

then gradually pour through the spout of the

processor. Pulse in the flour, then add the

eggs, mixing briefly. Remove the bowl from

the processor, then gently stir in the rhubarb.

2 Pour the mixture into the tin and bake

for 50-60 mins, until the cake feels firm to

the touch and springs back when pressed.

Cool in the tin for 5 mins, then turn out

and cool on a wire rack. Dust with icing sugar.