I've found another good recipe using oil instead of butter, which is just as well, as CT's diet is working really well at reducing his cholesterol - but that means he's got to stick to it!
this recipe, but made a few changes, because I didn't want to add a frosting. I included the zest of a large orange in the cake, and added 4 nuggets of stem ginger and about 50g of candied orange peel, both finely chopped. These changes were good for the flavour, but the pieces of ginger and peel mostly sank to the bottom, so were not such a good idea!
Translating the recipe from cups to weights gave me - 180g plain flour, 90g SR flour, 200g brown sugar, 180mls olive oil and milk, and 300g golden syrup. That's 500g sugar in one small cake - it sounds much less as 2 cups!!
I baked the cake in a 10" (25cm) square tin but think it would have been nicer as a deeper cake in a smaller tin. This was a pleasantly flavoured cake, with the right amount of ginger, but I think I still prefer the dark gingerbreads, where the black treacle adds a bitter edge to the sweetness.