Love this one. Sweet, spicy and crunchy as well as soft and spongey. I make my own candied peel as we eat so many oranges and the shop bought Candied peel is bland, colourless and totally boring.
Oven goes at 190 degrees.
A hand full of crystallised ginger (50g) chopped up small
Half an orange worth of home-made candied peel (50g) chopped up small
Either on a balance scale or other type of scales, weigh the eggs and add the same weight of soft brown sugar and Margarine or (butter and margarine).
Ditto SR flour but take a dessert spoon out and replace with ginger and a hint of cinnamon.
Beat sugar and fats together in a big bowl until soft and creamy
Beat the eggs with a fork in a small bowl
Add eggs to fat and sugar a little at a time ( probably a 1/4 at a time)
Combine until a soft batter
Sieve flour into this and then add the chopped fruity stuff.
Stir together, gently, don’t knock the air out.
Pour into a lined or silicon cake tin.
Into the oven for about 20 – 30 minutes
Ear it warm or cold; pudding or cake.