A really easy spiced gingerbread cake with orange and ginger and whisky. I love gingerbread loaf cakes, There is something really nostalgic about them.
This cake is really easy to prepare, the butter, sugar and syrups are melted together in a pan. Once cooled it is mixed into whisked eggs, then the dry ingredients are mixed in.
You can enjoy a slice of gingerbread cake with a cup of tea or coffee, or a glass of whisky if you like.
A few notes
I recommend sifting the dry ingredients together in a bowl first and setting it aside for quickness but you can to it as you go.
Melt the butter, sugar, marmalade and syrups together in a pan gently, don’t boil it. Just melt together until the sugar has dissolved and the butter has melted.
Once the syrup mixer is read remove it from the heat and add the cold milk, orange juice and whisky and leave to cool. You don’t want to add hot mixture to the eggs,
Whisk the eggs with a balloon whisk until pale and fluffy.
Then mix in the dry ingredients. You can do this a bit at a time and fold in with a spatula.
Chop the balls of stem ginger finely so that their flavour and be evenly distributed throughout the batter. You can buy a jar of stem ginger in syrup from most supermarkets.
Gingerbread loaf cake with orange and whiskyCourse: Uncategorized
- For the cake
250g Plain Flour
1 and a half tablespoon Ground ginger
1 teaspoon Cinnamon
1/4 teaspoon all spice
1/8 teaspoon freshly grated Nutmeg
1/4 tsp ground aniseed (optional or use ground clove)
¼ teaspoon Salt
1 teaspoon Bicarbonate of soda
Zest of one orange
125g Unsalted butter
85g Golden Syrup
100g Black treacle
1 tbsp stem ginger syrup from a jar
130 g Dark soft brown sugar
2 tbsp whisky (replace with milk if you don’t want to use whisky)
2 tbsp orange juice
120 ml whole Milk
3 balls of Stem ginger from a jar in syrup diced
30g candied citrus peel
- For icing and decoration
60 icing sugar
2 tsp ginger syrup from a jar or stem ginger in syrup
1 tsp water or whisky
Crystallised ginger for decoration
Grated orange zest
- preheat your oven to 160 c fan oven, 180c/350f conventional. Grease and line a 2 lb loaf tin with grease proof paper. Sift together the flour, bicarbonate of soda, spices and salt into a bowl and set aside.
- Put the syrup, treacle, butter, orange zest, marmalade and sugar into the saucepan and melt over low heat while stirring until the sugar has dissolved. Don’t let it boil.
- Remove from the heat and stir in the milk, whisky and orange juice and leave to cool until room temperature. About 10 minutes.
- Beat the eggs with a balloon whisk until pale, then pour in the cooled butter and sugar mixture and mix until fully combined. Fold the dry ingredients in to the wet ingredients until combined.
- Add the chopped candled citrus peel and chopped ginger and mix in until well combined.
- Pour the mixture into the prepared tin and place in the middle of your preheated oven to bake for approx 50 -55 minutes or until a knife inserted in the center comes out clean. let the cake cool in the baking tin for 10 minutes, then place on a wire cooling rack.
- For icing
- Sift icing sugar into a bowl and add the syrup from a jar of stem ginger. Add a little water or whisky and mix. Pour over the cake and spread out, then decorate with chopped candied stem ginger and orange zest.