For ginger devotees, a rich, dark cake that includes the candied, fresh and ground forms of this versatile plant.
Cream the butter with the sifted sugar until light, then mix in the treacle and beat in the eggs one at a time. Stir in the flour sifted with the baking powder, ground ginger and cinnamon, and mix in the fresh ginger, candied ginger and prunes or candied peel. When well combined, spoon the mixture into the prepared cake tin and smooth level.
Bake in the preheated oven until the cake is