recipe from Furzelea see http://www.cullens.org.uk/1.Cullens_hhp_trip_19.htm
4 oz Butter
8 oz Dark soft brown sugar
2 Beaten eggs
1 tablespoon ground ginger
8 oz SR Flour
10 oz peeled, cored, diced cooking apple
2 tablespoons demerara sugar
1 tablespoon runny honey
1 piece preserved ginger finely chopped
1 tablespoon preserved ginger syrup
Cream butter and sugar then slowly add eggs. Sift flour and ground ginger and fold in. Mix in apple. Put into 8 inch cake tin.
Bake for 50mins – 1 hour at 160˚C fan oven
Mix honey, syrup, demerara sugar and preserved ginger and spread over the cake whilst still warm.