Preheat the oven to 150C/300F/gas mark 2
Use a 900g/2 lb loaf tin.
Base line and grease the loaf tin. Mix together the flour, ginger, mustard powder, cinnamon and baking powder, then set aside. In another bowl, beat together the oil, molasses, malt extract, syrup, sour cream and milk. Fold the dry ingredients into the beaten mixture.
Pour into the prepared tin and bake on the bottom shelf of the preheated oven for 1 1/4 - 1 1/2 hours, or until a warm knife inserted into the cake comes out clean. Turn out on to a wire rack and leave until completely cold before removing the lining paper. Store in an airtight tin.
