Preheat the oven to 350°F (170°C – 160°C for a fan oven). Grease and flour or line two 2 pound loaf pans.

In a medium bowl, mix together the flour, ginger, baking powder and salt. Gently stir the chopped crystallised ginger through the flour mixture so it doesn’t stick together. Set aside.

Put the sugar, butter, ginger root, vanilla, eggs and lemon rind in a large bowl. Using an electric mixer, blend these ingredients together on low. Then turn the mixer to high and beat together for about 3 to 4 minutes. Scrape the bowl occasionally.

Using a low speed, beat the flour mixture into the sugar and egg mixture alternately with the buttermilk.

Fold in the raisins.

Pour into the prepared pans. Bake for 50 to 60 minutes or until a skewer inserted in the centre of the cakes comes out clean.

Cool for 20 minutes, before removing from the pans and allowing to cool completely on a rack. Serve sprinkled with icing sugar or drizzled with lemon glaze.

If glazing the cakes, make the lemon glaze:

Blend the butter and the icing sugar together in an electric mixer.

Add the lemon juice.

Gradually add the hot water, a bit at time, until a syrupy consistency is reached.

Drizzle over the cakes.