Simple Cake Recipe - Ginger Cake With Clementine Icing

Sophie's Recipes

Festive Ginger and Clementine cake. Great alternative to traditional Christmas cake.

This is a great alternative to a traditional fruit cake and works brilliantly at any time of year but especially Christmas time. We love it because it's a really simple recipe and makes a truly delicious cake. The pomegranate seeds and pistachios add a wonderful 'crunch' texture before the cake melts in your mouth. Perfect with a cup of tea.

For the cake:

  • 150g unsalted butter
  • 125g dark muscovado sugar
  • 200g golden syrup
  • 200g black treacle
  • 2 teaspoons fresh ginger, finely grated
  • 1 teaspoon ground cinnamon
  • 250ml milk
  • 2 large eggs, beaten
  • 1 teaspoon bicarbonate of soda dissolved in 2 tablespoons warm water
  • 300g plain flour

For the glaze:

  • 150g icing sugar
  • Zest and juice of 1 clementine
  • Juice of 1 lemon

 To decorate:

  • Pomegranate seeds
  • Bright green pistachios
  1. Heat the oven to 180C, 160C Fan, Gas 4.
  2. Melt the butter, sugar, syrup, treacle, ginger and cinnamon in a pan.
  3. Take off the heat and add the eggs, milk, and bicarbonate of soda mixture.
  4. Put the flour into a bowl and pour in the wet mixture. Beat well with a whisk to make sure you have a smooth mixture; it will be a very liquid batter.
  5. Pour into a lined cake tin and bake for approximately 40-50 minutes. Cool on a wire rack.
  6. Make the glaze. Mix all the ingredients together, adding more icing sugar for a thicker icing if wished, taste and adjust the flavour if necessary.
  7. Once the cake is cool, turn out on to a plate and drizzle over the glaze.
  8. Scatter over the pomegranate and pistachios.

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