1 Prepare a 23cm/9 inch ring mould: brush a little melted butter on the ring mould and sprinkle with caster (superfine) sugar knock out any surplus.
2 Sift together the flour, salt, soda, spice and ginger.
3 Put the sugar, treacle (molasses), margarine and syrup in a large mixing bowl and microwave on power 7 for 3 minutes.
4 Stir well. Allow to cool slightly for 2-3 minutes.
5 Beat the egg and milk together, and add to the syrup mixture.
6 Make a well in centre of dry ingredients and add the liquid ingredients gradually, beating well to form a smooth batter.
7 Sprinkle chopped nuts evenly on base of the prepared mould, then pour in the cake batter.
8 Microwave on power 7 for 10-12 minutes, giving the dish a half turn twice during cooking, if necessary.
9 Allow to cool in the dish for 10 minutes, then turn out and leave to cool completely.