The ginger cake is one of my guilty pleasures, and even though it is common to have at Christmas, I could eat it year-round. This cake is inspired by the classic Mcvities Jamaican ginger cake, sticky, sweet and delicious. Homemade is much better as you avoid all those artificial nasties that are added to commercial cakes. Make sure not to overcook the cake; otherwise, it may become dry. Serve this yummy pudding cold with hot custard or hot with ice cream. This cake is an excellent alternative to gingerbread men as the flavours are similar, but the ginger cake can be made in less time.
Not everyone likes Christmas cake with raisins, fruit peel and brandy cream, so why not try out this lovely ginger Christmas cake? It is moist, delicious, and a great alternative on Christmas day. You can serve it with custard, cream, ice cream or have it with a cup of tea/coffee. The method is easy, and I assure you, it will be used for many years to come. It doesn't have to be just a christmas cake, it can be used all year round, it really is a special treat to have as a family, due to the use of ginger and all spice it will leave your tummy feeling warm and cosy.
- Soft butter (65g)
- Room temperature egg (1)
- Treacle (115ml)
- Sugar (50g)
- Plain flour (150g)
- Bicarbonate of soda (1 tsp)
- Ground cinnamon (1 tsp)
- Ground ginger (1 tsp)
- Salt (1/2 tsp)
- Hot water (125ml)
- Preheat the oven to gas mark 4 and grease a square tin around 9inch.
- In a large mixing bowl, mix butter and sugar, add in the egg and treacle.
- Put the flour, bicarb, salt, cinnamon and ginger in another bowl, then pour the mixture into the other bowl and mix well. Stir in hot water and pour into the prepared baking tray.
- Cook for 1 hour until cooked through, then serve with cream, custard or ice cream and enjoy!