Mix together the flour and ginger.
Dissolve the coffee in the hot water. Melt together the margarine,
syrup and sugar, then mix into the dry ingredients. Mix in the coffee
and eggs. Pour into a greased and lined 20 cm/8 in cake tin (pan) and
bake in a preheated oven at 180ºC/350ºF/gas mark 4 for 40-45 minutes
until well risen and springy to the touch.