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Keeps for at least a week in an airtight container. The un-iced cake freezes well.
Preheat the oven to 180°C, 160°C fan, gas 4. Grease and line a 900g loaf tin. In a small saucepan, weigh out the butter, sugars, treacle, golden syrup and ginger syrup. Place over a gentle heat and cook, stirring until the sugar dissolves.
Remove the pan from the heat and pour the contents into a jug. Stir in the milk; allow to cool for 15-20 minutes, or until at room temperature. Whisk the egg into the mixture.
In a separate bowl, mix together all the spices, bicarbonate of soda and plain flour along with a pinch of salt. Slowly pour the butter mixture into the flour mixture, whisking all the time. Do this gradually so there are no floury lumps. Once it is all mixed in, add the chopped stem ginger and give it a final stir.
Pour into the prepared tin and bake on the middle shelf for 50 minutes to 1 hour, or until a skewer comes out clean. Don’t be tempted to open the door to check before at least 45 minutes are up, as this could cause the cake to sink.
Remove from the oven and leave to cool in the tin for 10 minutes, then turn out onto a wire rack. Once completely cold, sift the icing sugar into the ginger syrup in a bowl, and mix until it becomes a paste – add a few drops of water, if needed, for a runny consistency. Drizzle over the cake and top with the crystallised ginger.