Ginger cake - where am I going wrong?

[balliali]

I made a ginger cake in a loaf tin, using all the usual flour, sugar, spices, baking powder, bread soda etc.
I melted the butter in the golden syrup, and added it with the eggs and milk to the dry ingredients. Loose batter texture. So far so good..... I cooked it in a fan oven at 150 degrees C for 1 hour. In the beginning it rose up nicely, then PHEW, it almost disappeared from the tin, and I was left with a gooey mix round insides of tin, and a big hole in the middle. Where did it all go wrong? (it still tasted gorgeous). Advice or foolproof recipe appreciated, please and thanks.

[Angiekav]

This is a good recipe. I cook it at 170 so 150 in a fan oven would be fine

http://www.recipezaar.com/Ginger-Bars-Gingerbr ead-Cake-35884