Dec 20, 2011
This Christmas gingerbread cake recipe is perfect for the holiday season. It’s light, has a real tang and the icing adds a lovely sweetness to proceedings. It is perfect for those who want a statement pudding for Christmas but don’t like the traditional Christmas pudding. Although to be honest, I would eat this all year round!
Ingredients
- 225g butter, softened
- 225g light muscovado sugar
- 225g golden syrup
- 225g black treacle
- 225g self-raising flour, sifted
- 225g wholemeal self-raising flour, sifted
- 4 tsp ground ginger
- 2 tbsp stem ginger (from a jar), chopped
- 2 free-range eggs, beaten
- 300ml milk
For the orange icing
- 150g icing sugar
- 1 orange
Instructions
- Line a good sized square cake tin with baking parchment and preheat your oven to 160C/325F/Gas 3
- Add the butter, sugar, golden syrup and black treacle to a saucepan and place on a low heat to melt. Then allow to cool slightly.
- Sieve the flour, ground ginger and stem ginger into a large mixing bowl and mix. Pour the cooled butter mixture into the bowl, add the eggs and milk and beat with a wooden spoon.
- Pour the batter into the tin and level by smacking the pan gently on the worktop. Bake for 45-50 minutes, or until the cake is cooked through. Set aside to cool for 5 minutes in the tin, then remove the cake from the tin to a wire rack to cool completely.
- To make the orange icing, sift the icing sugar into a bowl. Add two tablespoons of orange juice and combine to a paste. Add orange juice until you get smooth icing.
- When the cake has fully cooled, pour the icing over it and spread lightly. Sprinkle over chopped orange zest and set the cake aside until the icing has set.
