A very simple and delicious tea time cake full of apples and spices to give it warmth. Using both dark and light brown sugar gives the cake texture a rich, almost caramel flavour. You can opt to add in sultanas but equally, adding in dried cranberries would give a great contrast. I topped the cake with walnuts and after enjoying a slice, I think it would benefit greatly from adding some into the mix.
This cake is very moist and needs delicate handling once it’s baked. I would recommend you leave it sit for a good 20/25 minutes before removing it from the tin to a wire rack.
So simple, so quick and so delicious. I made these Gingerbread Cupcakes and they were a huge hit with everyone. There’s a really nice kick of spices but it doesn’t take over and the gingerbread buttercream is a treat!
So I know there seems to be an excess of ginger related recipes happening now but I have a tin of treacle that’s about to run out and a tub of bicarbonate of soda that has a “use before” date drawing near so I’m using them up with my ginger recipes. If you don’t like ginger, I apologise in advance 😉
This is a light and moist ginger cake which is just so delicious. It’s made in a brownie tin or you can make it in a 2lb loaf tin, with a few tweaks in baking time. Oh did I mention no mixer? Yes I love a recipe that just literally needs mixing and no equipment.
Oh the smell in the house! Seriously, the smell was heavenly and just full of comfort. It was like Christmas was bottled and let loose at ours.