*Christmas Gingerbread Cake*
Makes one bundt cake, serving 16
A beautifully moist and spicy gingerbread cake, perfect for the holidays! 420g of plain flour (3 cups) 1 TBS plus 1 tsp ground ginger 1 tsp ground cinnamon 1/2 tsp ground cloves 1/4 tsp ground cardamom 1/4 tsp salt 225g of butter, room temperature (1 cup) 110g of soft light brown sugar (1/2 cup) 1 large free range egg 225ml of molasses (1 cup) (can use half dark treacle and half golden syrup) 2 tsp bicarbonate of soda (baking soda) 225ml of boiling water (1 cup) Icing sugar to dust
Whipped cream to serve (optional)
Preheat the oven to 180*C/350*F/ gas mark 4. Thoroughly grease a bundt pan and lightly dust it with flour, shaking out any excess. Set aside.
Sift the flou rinto a bowl along with the ginger, cinnamon, cloves, cardamom and salt. Set aside.
Cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl several times. Beat in the egg. Stir in the molasses to combine. Dissolve the soda in the boiling water. Add the flour mixture to the butter mixture in three lots, alternateing with the boiling water/soda mixture in two lots, beginning and ending with flour. Spoon evenly into the prepared bundt pan. Bake for 40 to 50 minutes, or until the top springs back when lightly touched and a toothpick inserted in the centre comes out clean. Allow to cool in the pan for 10 to 15 minutes before turning out onto a wire rack to cool completely. Dust with icing sugar to serve. Whipped cream goes mighty nice! |
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