Christmas Cake With Honey and Ginger

A community recipe by nwiland

Not tested or verified by Nigella.com

Introduction

At this time of year, I like to make cakes with spices. I love the smell that spreads in the house when I bake. This spice cake is both tasty and juicy, and it can also be baked a few days before it's served. There are many good and different recipes for this type of cake, but I have chosen to compose himself. Here I have taken some inspiration from France and some from Norway :-) Hope you also like this merger.

Ingredients

Serves: 10

Metric Cups

200 grams butter
200 grams brown sugar
2 tablespoons honey
2 tablespoons grated fresh ginger
4 tablespoons ground cinnamon
2 tablespoons ground cardamom
1 teaspoon ground cloves
1 teaspoon ground nutmeg
650 grams plain flour
4 teaspoons bicarbonate of soda
1 litre cultured milk or kefir

7 ounces butter
7 ounces brown sugar
2 tablespoons honey
2 tablespoons grated fresh gingerroot
4 tablespoons ground cinnamon
2 tablespoons ground cardamom
1 teaspoon ground cloves
1 teaspoon ground nutmeg
22⅞ ounces all-purpose flour
4 teaspoons baking soda
1⅘ pints cultured milk or kefir

Method

Christmas Cake With Honey and Ginger is a community recipe submitted by nwiland and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Melt butter and stir in honey, sugar, spices and cultured milk or kefir.

Mix flour and bicarbonate of soda and stir everything together.

Bake in bottom of oven at 175ºC for about 40-50 minutes.

Let cool completely before serving, and taste even better after a few days.

Keep cool or freeze.

Tip 1: Whipped cream or vanilla ice cream tastes too good this cake. Lun it then feel a bit in the oven about 5-10 before serving.

Tip 2: Coarse chopped walnuts can also be added to the batter.

Melt butter and stir in honey, sugar, spices and cultured milk or kefir.

Mix flour and baking soda and stir everything together.

Bake in bottom of oven at 175ºC for about 40-50 minutes.

Let cool completely before serving, and taste even better after a few days.

Keep cool or freeze.