In a large bowl, cream together marg and sugar. Beat in eggs, one at a time, and then the molasses. Weigh out all the rest of the ingredients, add to the creamed mixture, and beat until smooth.
More milk gives a chewier cake.
Bake for about 50-55 min., or before it seems quite done. Leave to cool in tin, on a wire rack, covered with a clean tea towel. When cool, spread with a thin glace icing, flavoured with cinnamon, or cinnamon oil if possible.