Page 436 - CMC Recipe Book

Method
Heat the oven and line the tin with parchment.
Measure the oil in a jug then pour it in to a heavy based saucepan. Measure the treacle and the syrup in the oily jug and add to the saucepan with the sugar.
Finely chop the prunes, peel and grate the ginger, add to the saucepan. Add all the spices and gently melt, string to combine.
Take the pan off the heat and add the oat mix when the mixture is warm.
Add the flour in 3 or 4 batches whisk to remove all the lumps but do not over whisk as we don't want too much air in the cake.
Dissolve the bicarbonate of soda in wall water then add the cider vinegar. Add the fizzing mix to the batter and quickly whisk.
Pour the batter into the lined tin and bake for 50 - 60 mins. When cooked the top should bounce back when pressed.
Ideally keep until the next day.