Gingery Christmas cake

You can never have too many dessert recipes, so give Gingery Christmas cake a try. Watching your figure? This lacto ovo vegetarian recipe has 455 calories, 6g of protein, and 17g of fat per serving. This recipe serves 12 and costs $1.06 per serving. If you have ground almonds, plain flour, eggs, and a few other ingredients on hand, you can make it. It is perfect for Christmas. Plenty of people made this recipe, and 138 would say it hit the spot. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes around 2 hours and 50 minutes. With a spoonacular score of 30%, this dish is not so amazing. Gingery Coffee Cake, Gingery plum cake, and Atf Gingerbread Cake With Gingery Cream Cheese Frosting are very similar to this recipe.

Servings: 12

Preparation duration: 20 minutes

Cooking duration: 150 minutes

 

Ingredients:

200g butter, softened, plus extra for greasing

125g currants

200g dark muscovado sugar

4 eggs

1 tsp freshly grated root ginger

50g ground almonds

1 tsp ground ginger

½ tsp mixed spice

200g plain flour

350g raisins

125g sultanas

1 tbsp treacle

200ml ginger wine, plus 4tbsp

Equipment:

bowl

oven

cake form

mixing bowl

whisk

skewers

aluminum foil

Cooking instruction summary:

Tip the raisins, currants and sultanas into a bowl. Pour over 200ml ginger wine, then cover and leave to sit at room temperature overnight so that the fruit plumps up.Heat oven to 160C/fan 140C/gas 3. Using the bottom of a 20cm, loose-bottomed cake tin as a template, cut out 2 circles of baking parchment. Then cut 2 thick strips (about 2cm deeper than the tin) that will fit around the inside of the tin. Make small cuts along one of the edges, about 2cm apart. Grease the tin, then place one parchment circle at the bottom. Place one strip inside the tin, making sure the cut side is at the bottom, as this will help you to fit it inside. Do the samewith the remaining strip, then place the second circle on top (see step-by-step). Put the butter and sugar into a mixing bowl and whisk with an electric beater until creamy and light, about 5 mins. Add the eggs, one at a time, making sure you stir well after each addition, then mix through the flour, ground almonds and spices. Stir in the soaked fruits, and any liquid left over, with the fresh root ginger and treacle until everything is well combined.Spoon in the mixture and smooth the top, then use a spoon to make a slight dip in the centre. This will ensure the cake has an even surface when finished. Bake for 30 mins, then lower the oven to 150C/fan 130C/gas 2 and bake for another 2 hrs until a skewer inserted in the middle comes out clean. Skewer the cake all over, then drizzle over the remaining 4 tbsp ginger wine. Leave the cake to cool in the tin, then peel off the lining paper. To store, wrap first in baking parchment and then in tin foil. The cake will keep in a cupboard for up to 3 months or can be frozen for up to 6 months.

 

Step by step:


1. Tip the raisins, currants and sultanas into a bowl.

2. Pour over 200ml ginger wine, then cover and leave to sit at room temperature overnight so that the fruit plumps up.

3. Heat oven to 160C/fan 140C/gas

4. Using the bottom of a 20cm, loose-bottomed cake tin as a template, cut out 2 circles of baking parchment. Then cut 2 thick strips (about 2cm deeper than the tin) that will fit around the inside of the tin. Make small cuts along one of the edges, about 2cm apart. Grease the tin, then place one parchment circle at the bottom.

5. Place one strip inside the tin, making sure the cut side is at the bottom, as this will help you to fit it inside. Do the samewith the remaining strip, then place the second circle on top (see step-by-step).

6. Put the butter and sugar into a mixing bowl and whisk with an electric beater until creamy and light, about 5 mins.

7. Add the eggs, one at a time, making sure you stir well after each addition, then mix through the flour, ground almonds and spices. Stir in the soaked fruits, and any liquid left over, with the fresh root ginger and treacle until everything is well combined.Spoon in the mixture and smooth the top, then use a spoon to make a slight dip in the centre. This will ensure the cake has an even surface when finished.

8. Bake for 30 mins, then lower the oven to 150C/fan 130C/gas 2 and bake for another 2 hrs until a skewer inserted in the middle comes out clean. Skewer the cake all over, then drizzle over the remaining 4 tbsp ginger wine. Leave the cake to cool in the tin, then peel off the lining paper. To store, wrap first in baking parchment and then in tin foil. The cake will keep in a cupboard for up to 3 months or can be frozen for up to 6 months.


Nutrition Information:

 

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Food Trivia

Saddam Hussein liked Bounty Bars!

Food Joke

Concerned husband goes to see the family doctor and says, "I think my wife is deaf because she never hears me the first time I say something, in fact, I often have to repeat things over and over again." "Well," the doctor replies, "go home and tonight and stand about 15 feet from her and say something. If she doesn't reply, move about five feet closer and say it again. Keep doing this so we can get an idea about the severity of her deafness." Sure enough, the husband goes home and does exactly as instructed. He starts off about 15 feet from his wife in the kitchen and as she is chopping some vegetables, he says, "Honey, what's for dinner?" He gets no response. He moves about five feet closer and asks again. No reply. He moves five feet closer. Still no reply. He gets fed up and moves right behind her, about an inch away, and asks again, "Honey, what's for dinner?" She replies, "For the fourth time, vegetable stew!"

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