To make the stem ginger in syrup: put the sugar and boiling water in a small pan. Add the 9 pieces of ginger, bring back to the boil then simmer for 20 minutes. Add tablespoons of water if it reduces too far. Bottle, cool and refrigerate until needed. This is now preserved and will will keep for a few months after opening
To make the cake: put butter and sugar into a mixing bowl and cream together.
Beat in the dark treacle or dark brown sugar
Add the eggs 1 at a time and beat then in until you have a smooth batter
Sift the flour, ginger and mixed spice into the batter, then add ¾ of the stem ginger straight on top of the flour and fold in roughly. It's ok for the batter to now be lumpy
Pour the batter into a prepared loaf tin. I put a strip of greaseproof paper across as in the picture and lightly grease the sides. This makes it easy to lift out.
Bake for 30 minutes at 180ºC
Remove from oven and slowly drizzle syrup from the ginger jar over the top of the cake sprinkle over the remaining chopped ginger
Lift from tin and cool on rack. Nice warmed up with custard, cream or ice-cream
