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

Beef Pot Pies with Irish Cheddar Crust
How to Make Homemade Granola
s for Gluten-Free Chocolate Chip Cookies
Roasted Spring Root Vegetables
Autumn Squash Casserole
Beef Fajita Marinade
Apple Beer Bread
Three Bean Vegetarian Chili #WeekdaySupper
Coconut Oreo Truffles
Oaty fish & prawn gratins
Food Trivia

Apples float in water, because 25% of their volume is made of air.

Food Joke

A man asked his wife, "What would you most like for your birthday?" She said, "I'd love to be ten again." On the morning of her birthday, he got her up bright and early and they went to a theme park. He put her on every ride in the park - the Death Slide, The Screaming Loop, the Wall of Fear. She had a go on every ride there was. She staggered out of the theme park five hours later, her head reeling and her stomach turning. Then off to a movie theater, popcorn, cola and sweets. At last she staggered home with her husband and collapsed into bed. Her husband leaned over and asked, "Well, dear, what was it like being ten again?" One eye opened and she groaned, "Actually, honey, I meant dress size!"

Popular Recipes
Tzadziki

Foodista

Dinner Tonight: Smoked Salmon with Dill Crème Fraiche on Pretzel Bun

Serious Eats

Tipsy Caramel S’mores Milkshake + A $50 Amazon Giveaway

The Housewife in Training Files

Pulled Chicken Tacos with Spicy Black Beans

Feed Me Phoebe

Butternut Squash Apple Bake

A Cedar Spoon