GINGER AND SULTANA LOAF CAKE…
350g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
3-4 tsp ground ginger
8 globes preserved stem ginger in syrup, drained and chopped
125g unsalted butter or margarine, softened, plus extra for greasing
100g light muscovado sugar
225g golden syrup
1 egg, beaten
Preheat oven to 160C/ Fan 40C/ Gas 3
Grease or line a 900g loaf tin (a traditional high-sided bread loaf tin) with non-stick baking paper.
Sift together the flour, baking powder, bicarbonate of soda and ground ginger.
Chop 4 globes of the ginger, sultanas and add to the flour mixture.
Finely slice the remainder and set aside.
Melt the butter, sugar and golden syrup in a small pan then leave to cool.
Beat the egg and milk together.
Stir the cooled syrup into the dry ingredients, followed by the egg and milk and beat well.
Spoon into the tin and arrange the remaining ginger overlapping on top.
Bake for about 11/4 hours until just firm to the touch.
Cool on a wire rack.