Honey and Stem Ginger Cake
Preheat the oven to 180°C/gas 4
Grease and line a 450g/ 1lb loaf tin with baking paper.
Put the butter, sugar, honey, water and stem ginger into a saucepan and stand over a gentle heat until the butter has melted and the sugar dissolved.
Remove from the heat and leave to cool for 10 minutes.
Sieve the flour, spice and ground ginger into a bowl. Pour in the melted butter mixture and eggs and mix thoroughly.
Pour the mixture into the prepared tin and bake for 45 minutes to 1 hour, or until deep golden brown and firm to touch.
Leave to cool in the tin for 10 minutes and then turn out onto a wire rack to cool completely.