Step #1
Butter the inside of a Bundt tin well and lightly dust with flour, tipping out the excess. Place the cake ingredients - apart from the ginger - into a bowl.
Step #2
Mix together to form a smooth batter. Add the chopped stem ginger and mix well.
Step #3
Pour into the Bundt tin. Bake in a lower half of a preheated oven 170 °C (340°F) Gas mark 3-4 for approximately 55-60 minutes.
Step #4
Remove from a tin after 2 minutes and cool on a wire tray. Gently heat and sieve the jam/preserve for the glaze. Transfer cake onto baking paper and brush the jam onto the top of the cake.
Step #5
Heat the lemon juice in a small saucepan till just boiling and add the icing sugar. Stir until melted and smooth. Brush over the cake in an even layer.
Step #6
Place the cake back into the oven 160°C (320°F) Gas Mark 3 for 4-5 minutes until the icing becomes translucent. Allow to set before serving.
