Sticky apple and gingerbread pecan loaf cake

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 2 litre loaf tin. Melt the butter, sugar and syrup in a small saucepan. Once melted, stir through the milk and set aside to cool.
2. Sift the flour with the dry spices and baking powder into a bowl. Make a well in the centre and pour in the cooled sugar mixture. With a wooden spoon, slowly incorporate the flour mixture using a circular motion. Fold through the beaten eggs, pecans, stem ginger and apples.
3. Pour the mixture into the loaf tin and bake in the oven for 50 minutes or until a skewer inserted in the centre comes away clean. Cool for 5 minutes in the tin, then remove to a wire rack. Serve warm or cold in slices with mascarpone, if you like.