I posted this recipe two years ago but when I went to make it recently I realised that some of the images on the original post are not showing up. (Think I may have been a bit over-enthusiastic when I was deleting what I thought were unattached images) I therefore decided I would repost as the pictures I took this time are far better than the originals. I have also since the first post added an egg to the recipe as I find it makes the cake a little richer and moister, meaning it lasts a bit longer.
For a nice teatime treat try an easy to make Ginger and Cherry Loaf
3oz Chopped Glace Cherries
2oz Chopped Crystallised Ginger
6ozs Plain flour
3oz Margarine or Butter
2 tsp Ground Ginger
1.5 tsp Baking Powder
Milk to obtain a moderate stiffness.
Syrup from crystallised ginger (optional)
Preparing a 1lb loaf tin or a 6″ round by lining with silicone/greasproof paper and preheat the oven to 180°
Sieve the flour with the ground ginger and baking powder. Rub in the margarine or butter and stir in the sugar. Stir in the chopped cherries and crystallized ginger. Add milk (and the egg!) and a couple of tablespoons of ginger syrup (optional) and mix to a moderate stiffness. Stir well, place in the prepared tin and smooth out.
Bake at 180° for approx 1 hour. When cooked turn out onto wire rack, allow to cool.