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||| Gingerbread Cake with Orange Icing |||

 This is a dark moist and mysterious cake, with rich spicy flavours and a lingering taste of orange. Perfect for the cold festive season. 


  • 225g butter, softened
  • 175g light muscovado sugar
  • 200g golden syrup
  • 200g black treacle
  • 250g self-raising flour, sifted
  • 250g wholemeal self-raising flour, sifted
  • 4 tsp ground ginger
  • 2 tbsp stem ginger, chopped
  • 2 eggs, beaten
  • 300ml milk

Orange Icing:

  • 150g icing sugar
  • 1 orange, juice & zest

Place the butter, sugar, golden syrup and black treacle into a pan and heat gently until everything has melted. Set aside to cool slightly.

Sift the flours, ground ginger and stem ginger into a large mixing bowl and mix gently. Pour the cooled butter mixture into the flour.

Add the eggs and milk an beat with a wooden spoon until well combined.

Pour the cake batter into a lined cake tin or non-stick cake tin.

Bake for in a pre-heated oven 160C/325F/Gas 3 for 45 minutes, or until the cake has risen and is golden-brown and a skewer inserted into the middle comes out clean.

Set aside to cool slightly in the tin, then transfer the cake to a wire rack and set aside to cool completely.

Meanwhile, for the orange icing, sift the icing sugar into a bowl.

Add about two tablespoons of the orange juice and mix to a smooth paste. Add more orange juice, as necessary, until you get a smooth icing of the consistency you desire.

Pour the icing over the cooled cake and spread lightly, allowing it to ooze over the edges.

Sprinkle over the orange zest and set the cake aside until the icing has set.

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