Ginger Loaf Cake with Orange Glaze

Preheat the oven to 160°C Fan. Butter and line a large 900g (2 lb) loaf tin. To do this cut a strip of baking parchment that lines the bottom of the tin and comes up the short sides of the tin and slightly overhangs, this will allow you to easily lift the cake out once it is baked.

Put the flour, spices and salt into a large mixing bowl. Sieve in the bicarbonate of soda to ensure that any lumps are broken up.  Mix the dry ingredients with a whisk to combine them.

Weigh the treacle, golden syrup, Mackays Ginger Preserve, dark brown sugar and butter into a medium-sized saucepan. Add the finely grated orange zest. Put the saucepan on the hob over a medium-low heat and allow to melt together, stirring frequently. It’s ready when the mixture is smooth and glossy. Allow to cool for 5 minutes.

Make a well in the middle of the dry ingredients and add the treacle and syrup mixture and then the milk and lightly beaten egg. Use a wooden spoon to mix everything together until you have a smooth, glossy batter.

Pour the batter into the loaf tin. It should only come 2/3 of the way up the tin as the loaf will rise and if the tin is too full it will overflow. Put the loaf into the pre-heated oven. Bake for 45-50 minutes or until a skewer in the centre comes out clean or with only a few crumbs stuck to it.

Cool for 10 minutes and then remove from the tin and allow to cool completely before icing.

To make the icing sift the icing sugar into a bowl. Add one tablespoon freshly squeezed orange juice. Mix well until you have a thick but pourable icing. If necessary, add a little more orange juice, a drop at a time, to make it thin enough to drizzle. Drizzle the icing over the cake. Allow to set for 30 minutes before serving.

This cake will keep well in an airtight container for a week.