About this recipe:This aromatic gingerbread recipe is a great tea cake for Christmastime.
200g plain flour
125g wholemeal flour
4 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
250g butter, softened
400g dark brown soft sugar
4 tablespoons orange liqueur
250ml soured cream
125ml orange juice
125g flaked almonds
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Method Prep:15min › Cook:1hr20min › Extra time:10min › Ready in:1hr45min
Preheat the oven to 180 C / Gas mark 4. Grease and flour a tube cake tin.
Whisk together the flours, baking powder and spices.
In a large bowl, cream the butter with the brown sugar. Beat in the eggs, then the honey, orange liqueur, soured cream and orange juice. Beat the flour mixture into the creamed mixture, and then stir in the sultanas and almonds. Turn batter into the prepared tin.
Bake cake in the preheated oven for 80 minutes, or until it tests done with a skewer. Transfer to a rack to cool.