Jersey Black Butter and Ginger Loaf Cake

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 9x5 inch loaf tin with baking parchment.

In a large mixing bowl, cream together the softened Jersey butter and caster sugar until light and fluffy. An electric mixer is helpful for this.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. If the mixture curdles, add a tablespoon of the flour.

Stir in the Jersey Black Butter and Jersey milk until well combined.

In a separate bowl, whisk together the self-raising flour and ground ginger.

Gently fold the dry ingredients into the wet ingredients in two additions, mixing until just combined. Do not overmix.

Fold in the grated Jersey Royal potatoes and chopped glace ginger (if using).

Pour the batter into the prepared loaf tin and spread evenly.

Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean. If the top starts to brown too quickly, cover loosely with foil.

Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.