TRIPLE GINGER LOAF CAKE  

Method

1. Preheat the oven to 180˚C.
2. Grease and line a 28 cm loaf tin.
3. In a small saucepan, heat the butter, sugar, golden syrup and ginger syrup over a low heat until the sugar dissolves.
4. Remove the pan from the heat and pour the contents into a jug. Stir in the milk and allow to cool for half an hour or until at room temperature. Whisk the egg into the mixture.
5. Mix together all the spices, bicarbonate of soda and flour. Slowly pour the butter mixture into the flour mixture, whisking all the time. Do this gradually so there are no lumps. Once the mixture is smooth, add the preserved ginger and stir once to distribute evenly.
6. Pour into the prepared loaf tin and bake on the middle shelf for 50 minutes to 1 hour, or until a skewer comes out clean.
7. Remove from the oven and leave to cool in the tin before turning it out onto a cooling rack.
8. For the topping, stir the icing sugar and syrup together until smooth.
9. Pour over the cooled cake and top with the crystallised ginger slices.

Tip:

1. Be careful not to open the oven until at least three quarters of the cooking time is up. Opening the oven too early can cause the cake to sink in the middle.