Today we share a Gingerbread Christmas Cake recipe, a traditional fruit Christmas cake alternative. Not only does this cake look pretty but it also tastes delicious! We made use of the wooden antler cake topper available in the lovilee store. (There are also cupcake options available of the toppers at R100 for 12 excl courier fees – email email@example.com)
Gingerbread Christmas Cake recipe
- 3 Cups Flour
- 2 Tsp Ground Ginger
- 2 Tsp Cinnamon
- 1 Tsp Mixed Spice
- 1 Tsp Ground Black Pepper
- 1 Tsp Salt
- 1 Tsp Baking Powder
- 1 Tsp Bicarbonate of Soda
- 1 Cup of Soft Butter
- 1 Cup of Brown Sugar
- 1/2 Cup of Molasses
- 1/2 Cup of Golden Syrup
- 2 Large Eggs
- 1 1/4 Cups of Milk
- 1 Cup of Butter (softened)
- 4 Cups of Icing Sugar
- 1 Tsp Cinnamon
- 1 Tsp Mixed Spice
- Preheat the oven to 180C.
- Grease three 9 inch tins.
- Mix all the dry ingredients together in one bowl.
- In a separate BIG bowl cream the butter and sugar together until light and fluffy.
- Add the molasses and syrup to the butter and mix well.
- Add the eggs one at a time mixing well in between each one.
- Add 1/4 of the dry ingredient mixture and half the milk – mix well.
- Add another 1/4 of the dry ingredients and the rest of the milk – mix well.
- Add the remaining flour – mix well.
- Pour into the greased cake tins and place in the oven for 30 – 40 minutes or until a skewer comes out clean.
- Remove the cakes from the oven and let cool.
- While the cakes are cooling – prep the icing cream the butter in a large bowl.
- Add the icing sugar and the cinnamon and mix well. (If the mixture is too dry add a little milk or if too wet add more icing sugar.)
- Ice the cake when they are fully cooled in any design you wish.
If you have already started planning your Christmas table another favourite is this Red Christmas trifle recipe.
All of the images were taken by Lauren Kim Food Photography
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