Preheat oven to 180ºC. Line large loaf tin (25cm x 9.5cm) with baking paper.
Place crystallised ginger into TM bowl and chop 3 sec/speed 7.
Scrape down sides of bowl. Add oil, sour cream, buttermilk, eggs, sugar, rice bran syrup and molasses and mix 4 sec/speed 4. Scrape sides and base of bowl. Mix 4 sec/speed 4.
Add flour, bicarb soda, salt and spices and mix 20 sec/Interval. Scrape around top of bowl and repeat 20 sec/Interval.
Pour batter into loaf pan, level out the top, then bake for 50-60 minutes or until a cake skewer comes out clean.
Let cool in pan for 15 minutes before transferring to a cake rack to cool completely.
Serve dusted with icing sugar, cream cheese frosting or with a simple lemon juice and icing sugar glaze.
Keeps well for a few day.