RICH , SPICY GINGERBREAD

This is a very special version of gingerbread filled with raisins and glace ginger. it is best made several days before it is to beeaten . Can be served plain ,spread with butter or with a tart lemon icing . preheat your oven to 160 deg C. Grease and line an 8 cup loaf pan. Cream 185 gm of butter with 1 and 1/2 tbs of ground ginger 1 dsp of ground cinnamon and 1/2 tsp of ground all spice until very soft . Gradually add 1 cup of brown sugar , beating until creamy . Add 1 cup of golden syrup and mix well . Lightly beat 1eg and very gradually add this to the mix alternating with 3 cups of plain flour . Warm 1 cup of milk with 1 tsp of bi carb of soda and fold through the basic mixture . Now chop 1/2 cup of sultanas together with 1/2 cup of glace ginger , then fold through the batter . Pour the mixture into the prepared pan and bake for 80 minutes or util a skewer inserted comes out clean . Remove from from the pan and cool on a wire cake rack . The aromas are delightful wafting through the house .