Christmas Gingerbread Cake

Are you sick of food yet?  No?  Me either.  I had a whole Terry’s Chocolate Orange for breakfast yesterday whilst watching The Life of Brian and it was quite possibly the best breakfast I’ve had all year.  🙂  Anyway, if you’re like me and your hunger for all things sweet knows no bounds (even at Christmas!) you’ll have eaten a fair bit of cake over the past week.  I made this Gingerbread Cake in the week leading up to Christmas because I knew I’d be pushed for time to bake when the big day arrived (since I was hosting this year – but more on that later).  It was the first time I’d ever made a cake ahead of time and frozen it, and d’you know what?  I was pretty chuffed with how it turned out!  So much so that I might freeze all my cakes in future.  If you’re not a fan of the traditional Christmas iced fruit cake, then this is a sweet alternative.

Christmas Gingerbread Cake


  • 100g Golden Syrup
  • 100g Light Brown Sugar
  • 175g Butter
  • 3 Large Eggs
  • 250ml of Milk
  • 350g Self Raising Flour
  • 3 tsp Ground Ginger
  • 2 tsp Cinnamon
  • 2 tsp Baking Powder
  • (Plenty of Buttercream and Sprigs of Rosemary to decorate)


  1. Melt the syrup, sugar and butter in a pan until combined then set aside to cool.
  2. Beat together the eggs and milk.
  3. Beat the cooled syrup into the milk and eggs (make sure it’s cool enough else it’ll scramble your eggs!)
  4. Sift and fold in the flour, baking powder and spices.
  5. Pour the batter into a greased cake tin and bake at 180° for around 40 minutes or until a skewer inserted comes out clean.
  6. If you’re freezing the cake wrap it tightly in cling film as soon as it’s hot enough to handle.
  7. Once completely cooled (or defrosted!) – slice the cake into three layers.  Sandwich with buttercream and lightly cover the sides and top to create a “naked cake” style icing.  Decorate with a crown of rosemary to finish 🙂

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