Strain syrup from stem ginger and put to one side for later. Finely chop all stem ginger leaving 4 chopped stems for glaze
Cream butter, sugar and molasses until light and fluffy. Gradually beat in eggs.
Fold in almonds, polenta, baking powder, ground ginger and chopped stem ginger. mix thoroughly. Spoon misture in to prepared 10 inch baking tin and bake for 45-55 minutes at 180 degrees C (350 F or gas mark 4) (I always line my tins with parchment paper)
Meanwhile prepare the Ginger Glaze by first boiling the ginger syrup for around 6 minutes, add remaining chopped ginger and bring back to boil for a further 5 minutes
When cake is cooked, set aside to cool for around 10 minutes and then remove cake from tin. Now spoon the syrup with chopped ginger over the top of the cake whilst still warm
When completely cool cut into portions. Wrap in foil to keep moist and fresh. This cake freezes well but defrost at room temperature