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:

 

Suggested for you

Peach Bran Muffins
Minted potato salad
Roasted Garlic Chicken
zucchini fritters with roasted red pepper dipping sauce
Roasted Tomato Basil Soup
Spring Cobb Salad with Raspberry Basil Vinaigrette + Mason Jar Salad
slow roasted marinara sauce
Pumpkin Cheesecake Hand Pies
Pappa al Pomodoro
Baked Oreo Churros
Food Trivia

The softening agent L-cysteine used in some bread is made from human hair and duck feathers.

Food Joke

A panda bear walks into a bar and orders a sandwich. The waiter brings him the sandwich. The panda bear eats it, pulls out a pistol, kills the waiter, and gets up and starts to walk out. The bartender yells for him to stop. The panda bear asks, "What do you want?" The bartender replies, "First you come in here, order food, kill my waiter, then try to go without paying for your food." The panda bear turns around and says, "Hey! I'm a Panda. Look it up!" The bartender goes into the back room and looks up panda bear in the encyclopedia, which read: "Panda: a bear-like marsupial originating in Asian regions. Known largely for it's stark black and white coloring. Eats shoots and leaves."

Popular Recipes
Vegan Butter Rolls

Handle the Heat

Sheet Pan Curry Chicken and Vegetables

Lexi's Clean Kitchen

Eggplant Parmesan Sandwiches

Hilah Cooking

Frozen Fruit Salad

Add A Pinch

I Say Eat Turkey! Garlic Roasted Turkey Breast

Mother Rimmy