Heavenly ginger loaf
- Preheat oven to 180C. Grease a 25cm loaf pan and line the base with baking paper.
- Beat the softened butter and sugar until pale and creamy. Add the eggs, one at a time, beating well. Mix in the treacle.
- Sift flour and ginger together and add to the creamed mixture alternately with the milk. Lastly, fold through the glacé ginger.
- Spoon the cake mixture into the prepared pan. Bake for 35 to 40 minutes or until a skewer inserted in the centre comes out clean. Cool in the pan for 15 minutes, then transfer to a cooling rack.