Sticky Ginger Christmas Cake | RecipeYum
I hate Christmas Cake. It’s time to change traditional, and serve up this Sticky Ginger Christmas Cake.
Dry, dense, and just generally unpleasant – I am not a fan of the traditional Christmas cake. That’s why I mix it up. Instead of fruit cake, I prefer to opt for a delectably stick & moist Ginger Christmas Cake. I mean, why wouldn’t you? Maybe I’m biased (I REALLY hate Christmas cake), but this is gonna beat any boring old fruit cake any day of the week.
What’s the worst thing about horrible old Christmas cake? The icing. Now, some people love Marzipan – and while those people are well within their rights to love it, they’re wrong. It’s not good. I wouldn’t lie to you.
Bad things aside, what’s good is sticky ginger cake combined with a zesty, sweet lemon icing. I make mine slightly runny so it dries to a thin, crisp shell, adding wonderful texture to a moist cake. The zing of the icing work very well against the spicy sweetness of the cake. All in all, it’s a winner and one of my absolutely favourite cakes.
It’s like gingerbread, but soft, moist, and festive!
Now, I’m not saying that you should only bake this cake at Christmas. That would be foolish, because I would be denying you 11 months of eating this cake, which is just not on. Make this in June, make it in August, but definitely make it at Christmas – even if only to have your house smelling of sweet gingery goodness for a few hours.
I like to use a bundt cake tin because it’s extra festive and gives the cake some easy decorations in its shaping. Decorate by adding some holly sprigs or other festive decorations to the hole in the centre of the cake, and around the edge of your service plate, for an extra Christmas-y touch. Then serve with whipped cream, or a nice dollop of vanilla icecream.
I strongly recommend serving this cake with a relatively mild flavour of icecream, to avoid a bad clash of flavours. I love a really good vanilla icecream, or unsweetened whipped cream, which is obviously delicious but gives this cake the space to really shine.
I also strongly recommend using the fresh ginger. It adds such a punch to this cake that really sets it apart. So don’t bother with that dry old Christmas cake this year – opt for something sticky and full of spice. Sticky Ginger Christmas Cake is the perfect dessert for Christmas!
- 225g self raising flour
- 1 tsp bicarbonate of soda
- 1 tbsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tbsp grated fresh ginger
- 115g butter, cubed
- 250mls milk
- 115g dark brown sugar
- 115g golden syrup
- 115g black treacle
- 1 free-range egg
- 50g Icing Sugar
- 1.5 tbsp lemon juice
- Preheat your oven to 160C/320F.
- Combine the flour, bicarbonate of soda, and spices in a bowl, mixing well.
- Add the butter, and rub in to the flour using your fingers until the mixture resembles breadcrumbs.
- Place a saucepan over a low/medium heat. Add the sugar, syrup, treacle and milk to the saucepan and heat, stirring until the sugar has dissolved.
- Bring the mixture to the point of boiling, and remove from the heat.
- Add the sugar/milk mixture to the flour and stir to combine.
- Add the grated ginger and egg, beating until the mixture is loose & shiny.
- Pour the mixture into a greased & floured bundt tin.
- Bake the mixture for 45-50 minutes, until a skewer comes out fairly clean.
- Allow the cake to cool completely before turning out on to a serving plate.
- Combine the lemon juice & icing sugar until the icing is smooth.
- Pour the icing evenly over the top of the cake.
- Serve with cream or natural yoghurt, and a cup of coffee.
- I made the icing quite runny for this bake as I wanted it to soak into the cake and increase the stickiness. You can make it thicker if you prefer!