This ginger Christmas cake is deliciously sticky, with a lovely kick of fresh lemon
- 150g (5oz) unsalted butter
- 100g (4oz) dark muscovado sugar
- 100g (4oz) golden caster sugar
- 150ml (¼pt) golden syrup
- 2tbsp treacle
- 175g (6oz) plain flour
- 1tsp baking powder
- ¼tsp bicarbonate of soda
- 1tsp ground cinnamon
- ¼tsp ground ginger
- 3 eggs, beaten
- 150ml (¼pt) whole milk
- 4 balls of stem ginger, finely chopped
- 200g (7oz) icing sugar, sifted
- 1tbsp syrup from the stem ginger jar
- zest and juice 1 lemon
- dried nuts and fruit, to decorate
- 25cm (10in), 1.3-litre (2¼pt) Savarin cake tin (ring mould), greased
Heat the oven to 180C, 160C fan, 350F, gas 4. To make the cake, melt the butter, the sugars, golden syrup and treacle in a saucepan over a low heat. Mix well, then set aside to cool.
Sift the flour, baking powder, bicarbonate, cinnamon and ginger into a large bowl. Pour in the eggs, milk and sugar mix, and add the stem ginger; then fold to combine. Spoon into the prepared tin, spreading the mix to all the edges. Tap the tin a couple of times on the worktop, to ensure there are no air pockets. Bake for 30 minutes, then leave to cool for 5 minutes before turning out on to a wire rack.
To make the icing, sift the icing sugar into a bowl then mix in the syrup, and lemon zest and juice. You may need a couple of drops of water to make it the right consistency.
To decorate, drizzle the icing over the cooled cake, and decorate with dried nuts and fruit.
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