Spicy Gingerbread Cake

    (20)
    1 hour 45 minutes

    This recipe is for a deliciously spicy gingerbread cake, perfect for Christmas. You can also just serve it for dessert or to guests with coffee.


    19 people made this

    Ingredients
    Serves: 16 

    • 250g butter, softened
    • 2 cups (375g) packed brown sugar
    • 3 eggs
    • 2/3 cup honey
    • 1/4 cup orange liqueur
    • 1 cup sour cream
    • 1/2 cup (125ml) orange juice
    • 1 2/3 cups (200g) plain flour
    • 1 cup (125g) wholemeal flour
    • 4 teaspoons baking powder
    • 2 teaspoons ground ginger
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1 cup raisins
    • 1 cup blanched slivered almonds

    Directions
    Preparation:25min  ›  Cook:1hour20min  ›  Ready in:1hour45min 

    1. Whisk together the flours, baking powder and spices.
    2. In a large bowl cream the butter or margarine with the brown sugar. Beat in the eggs, then the honey, orange liqueur, sour cream and orange juice. Beat the flour mixture into the creamed mixture and then stir in the raisins and almonds. Turn batter into a greased and floured ring tin.
    3. Bake cake at 180 degrees C for 80 minutes or until it tests done with toothpick. Transfer to a rack to cool.

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    Reviews and Ratings
    Global Ratings:
    (20)

    Reviews in English (15)

    by
    36

    My husband and kids loved this bread! I substituted applesauce for the butter and egg beaters for the eggs, it was just delicious! I also cooked it in two loaf pans, so I'd be able to share!  -  29 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    21

    We weren't sure to use dark or light brown sugar. We chose light and it turned out great! We put a bit of whipping cream on when we served it.  -  11 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    20

    Spactacular recipe! I didn't change anything except for not adding the almonds. This tastes excellent just the way it is. I took it to my son's preschool for a special snack and it was loved! I am making it again for Christmas right now. Only note I have to leave is that I used loaf pans and it definitely makes more than two! It overflowed all over, so now I am making it into four loaves, two cups of batter each. We'll see how it turns out!  -  23 Dec 2007  (Review from Allrecipes USA and Canada)

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