Heat the oven to 160°C/325°F/Gas Mark 3.
Cream together the butter and sugar with a pinch of salt . Sift in the flour and ground ginger and mix thoroughly. Pour in the golden syrup and 1tbsp wine stir to combine.
Beat in the eggs gradually to form a smooth mixture, then fold in the flour and fresh and candied ginger.
Spoon into a greased small loaf tin and bake for about 50–60 minutes until a skewer of knife inserted into the middle comes out clean.
Allow the cake to completely cool in the tin before slicing and serving.