Apple Gingerbread Cake recipe

This recipe takes a little while longer than some other gingerbread recipes, but the icing on the cake makes it into the perfect dessert to serve at a family Christmas party. I know this is a monster list of ingredients, but don't be scared - if you follow the recipe, the cake will turn out beautifully.


250g plain flour
175g unsalted butter at room temperature
50g unsalted butter, chilled
3 apples, peeled, cored and chopped
120ml milk
110g dark brown sugar
100g caster sugar
1tbsp. honey
2 eggs
60g chopped walnuts
2tsp. bicarbonate of soda
2tsp. ground cinnamon
1 tsp. mixed spice
1 tsp. ground cloves
1 tbsp. ground ginger
Pinch of salt
For the candied walnuts:
1 egg white
1 tsp. ground cinnamon
60g chopped walnuts
1 tbsp. dark brown sugar
For the icing:
225g cream cheese
110g butter
120g icing sugar
1 tsp. vanilla extract


  1. Melt the 50g of butter into a saucepan and fry the apples until golden and tender. Set these to one side for now.

  2. Preheat the oven to 180C/gas mark 4. Line and grease the insides of two 23cm round cake tins.

  3. Using an electric mixer if you have one, or a hand blender, whiz up the 175g butter, honey, dark brown sugar and caster sugar until smooth. Beat in the eggs one at a time until blended.

  4. Sieve the flour, bicarb, spices and salt together. Mix the sugar mixture into the dry mixture a little at a time, alternating with the milk, until everything is smooth and fully combined.

  5. Stir the walnuts in, along with the apples until everything is mixed. Divide this between the two cake tins and spread evenly.

  6. Cook these cakes for around half an hour or until firm. Leave the oven on for your candied walnuts. Cool the cakes on a wire rack.

Recipe Details:

  • Author: Laura Young.
  • Published:

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