Grease and line 12 x 9inch / 30 x 23 cm tin
Take rind and juice from oranges
Chop stem ginger
Weigh butter and sugar into large mixing bowl and combine together
Sieve in flour, baking powder, ginger
Add eggs and milk
Beat with electric mixer until smooth and well combined (dropping consistency)
Stir in orange rind and ginger
Pour into tin, level and bake for approx. 35-40 mins – should be evenly golden and springy in the middle
Leave to cool for about 2-3 mins
Mix juice and sugar in a bowl and spoon over the cake
Leave to cool in the tin then cut into pieces. Keeps for 3-5 days