JAMAICAN GINGER CAKE...with apple

3 cups self raising flour
1 teaspoon bicarb soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
pinch salt

226 grams butter, soft (1 cup)
1 cup sugar
2 eggs
1 heaped teaspoon grated fresh ginger
1 teaspoon vanilla

1/2 cup molasses
1 cup hot water

2 granny smith apples, peeled and diced small


preheat oven to 180 c. (350 f.) line bottom and grease and
flour sides of 23 cm (9 inch) spring form tin.

mix the flour, bicarb soda, ground ginger, cinnamon, nutmeg,
allspice and salt together. put aside.

dissolve the molasses in the hot water. put aside.

using an electric mixer, cream the butter and sugar. add eggs
one at a time, beating well after each addition.

beat in the fresh ginger and vanilla until combined.

beat in half the flour then half the molasses then the rest
of the flour and molasses.

stir in the apples.

pour into tin.

cook for approx.  65 minutes or until a skewer comes out
clean.

cool in tin for 10 minutes then remove to wire rack to cool
completely.

dust with icing sugar to serve.