Super-dark ginger whisky cake with clementine cream cheese icing
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Loading... - Jane Ferne
- 15 Dec 2020
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Perish the thought of not having a cake in the cupboard at this time of year, but sometimes a Christmas cake can seem a bit OTT, what with all the mince pies and everything else as well. This light and devilishly gingery whisky cake is the perfect compromise, with or without the icing. It will keep for four to five days in an airtight container.
65g black treacle
65g golden syrup
120g unsalted butter
120g soft brown sugar
2 tbsp good quality whisky
180g self-raising flour
2 tsp ground ginger
1 egg, beaten
100ml milk
For the icing
75g very soft butter
200g full fat cream cheese
100g icing sugar
Zest and juice of 1 clementine
Zest and juice of ½ lemon
Heat the oven to 180C/350F/gas mark 4 and line a the base and sides of a 900g loaf tin with greaseproof paper.
In a small pan, melt the treacle, golden syrup, butter, sugar and whisky over a low heat, stirring gently, then take off the heat once the sugar dissolves. Transfer to a bowl, and sift the flour, ginger and a pinch of salt on top. Gently fold to combine, then stir in first the beaten egg followed by the milk. Pour into the tin and bake for 45-50 minutes, until a skewer comes out clean, then leave to cool in the tin for 10 minutes before transferring to a wire rack.
While the cake is baking, beat the soft butter in a large mixing bowl until light, pale and pillowy-soft (to save on the elbow grease, I use an electric beater). Mix in the cream cheese until thoroughly combined, then sift in the icing sugar and fold through. Fold in the citrus zest and juices, spread the icing over the cooled cake and serve.
