The cake was superb and the recipe demanded and made immediately. This recipe is rich and complex. The icing is ginger wine and icing sugar, which gives an easy but potent topping to this moist cake. Choose a good brand of ginger wine as they do vary enormously. I used Greens. The recipe suggested stem ginger to top the cake but I skipped this as I had forgotten to buy any.
- Preheat the oven to 160C and grease and line a 23cm loaf tin.
- Cream together the butter and sugar until fluffy. Sift together the flour and ground ginger.
- Pour in the golden syrup and 1 tbsp wine and mix to combine.
- Beat in the eggs, a little at a time, then gradually mix in the flour. Finally, stir through the fresh and candied ginger and spoon into the prepared tin. Level the top and bake for about 50–60 minutes until a skewer inserted into the centre comes out clean.
- Allow to cool in the tin. It will tend to fall apart if you try to take it out when it is hot.
- When it's completely cool, make the icing by mixing together the icing sugar and remaining ginger wine and drizzle over the top of the cake.