Ginger and Blueberry Tea Cake

Unsalted butter 250 gm

Brown sugar 250 gm

Eggs 6

Flour 300 gm

Ginger powder 10 gm

Baking powder 12 gm

Blueberry filling 300 gm

Rum old monk 60 ml

Icing sugar

Preheat oven to 180°C

In a mixing bowl, cream the butter until soft. Then gradually beat in the brown sugar. Beat in the egg a little at a time.

Fold in the remaining flour, baking powder, ginger powder, then stir in the blueberry filling. Spoon the mixture into prepared tin and spread level. Bake in pre-heated oven for about 30 minutes.

Sprinkle rum over hot cakes. Leave to cool on to a wire rack to cool completely. Sprinkle icing sugar and serve.