Today I’m making several of these bad boys ready for the Fabulous Places Christmas Market. The sweet, warming smell just shouts “IT’S CHRISTMAS!”. Perfect with a cuppa and this went down so well at the market last Christmas that I had to make it again.
Lets just say that our house smells absolutely amazing right now.
I’m making mine unfrosted, with a dusting of icing sugar, but you could always make a sharp icing by mixing icing sugar and lemon juice to form a thick paste and spread this over the cake.
I’ve made mine in 2lb loaf tins this year and lined them with the Lakeland tin liners which are brilliant and very sturdy for this kind of liquid batter.
This recipe is from Nigella Christmas. I like my ginger cake very gingery and spicy so I always double the amount of spices she uses, but the measurements below are the original ones. It is a very runny batter so don’t worry if your mixture doesn’t look like your usual sponge mix. Don’t be put off by the seemingly long list of ingredients, most of them are spices – it is such an easy cake to make.
This is one of those cakes that gets better as the days go by, and keeps for up to two weeks wrapped in baking paper in a sealed tin. It also freezes brilliantly for up to three months.
You will need
200g golden syrup
200g black treacle
125g dark muscovado sugar
2 teaspoons finely grated ginger
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon bicarbonate of soda, dissolved in 2 x 15ml tablespoons warm water
250ml full-fat milk
2 eggs, beaten to mix
300g plain flour
Preheat the oven to 170°C/gas mark 3 and line a cake or loaf tin(approx. 30cm x 20cm x 5cm) with baking parchment.
In a saucepan, melt the butter over a lowish heat along with the sugar, syrup, treacle, fresh and ground gingers, cinnamon and cloves.
Take off the heat, and add the milk, eggs and dissolved bicarbonate of soda in its water.
Measure the flour into a bowl and pour in the liquid ingredients, beating until well mixed.
Pour it into the prepared tin and bake for 45–60 minutes until risen and firm on top.
Try not to overcook, as it is nicer a little stickier, and anyway will carry on cooking as it cools.
Transfer the tin to a wire rack and let the gingerbread cool in the tin before cutting.
Image credit – Laura Loves Cakes
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