Michael’s Ginger Cake

Preheat the oven to 180˚C (350˚F / 160°C Fan).
Line and grease a 22cm (9 in) cake pan.
Mix the flour, ground ginger and baking powder in a large bowl and set aside.
250 g plain flour, 2 tsp ground ginger, 2 tsp baking powder
Beat the eggs on medium speed for about a minute.
3 large eggs
Add the sugar and beat for another minute.
200 g light brown sugar, 200 g white sugar
With the beaters running, slowly add the butter, 50ml ginger syrup and vanilla and beat for 20 seconds or so, just to mix it up.
150 g salted butter, 50 ml stem ginger syrup, 1 tsp vanilla
Add the flour mix and fold it in or beat on the lowest speed until it's all mixed in.
Fold in or beat on the lowest speed the chopped up stem ginger, the mixed fruit and the desiccated coconut.
150 g stem ginger, 100 g mixed fruit, 100 g desiccated coconut
Pour into the prepared cake tin and bake for 50-60 minutes.
Take it out of the oven and glaze it liberally with the stem ginger syrup. You could even make some tiny holes in the cake for the syrup to soak through.
Leave to cool before serving on its own or with some ice cream or even custard, in which case, warm is lovely!