This aromatic gingerbread is spiced beautifully by cinnamon and ginger and tastes incredible with a cup of tea in the afternoons.
- 400g dark brown soft sugar
- 250g unsalted butter
- 200g plain flour
- 125g wholemeal flour
- 250ml soured cream
- 150ml honey
- 125ml orange juice
- 150g sultanas
- 125g flaked almonds
- 4 tbsp. orange flavoured liquor
- 3 eggs
- 4 tsp. baking powder
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. ground nutmeg
Preheat the oven to 180C/gas mark 4.
Line and grease the insides of a tube cake tin.
Sift and mix together the flours, spices, and baking powder. Set to one side.
Cream the butter with the sugar. Beat the eggs into this one at a time to prevent them curdling. Once this mixture is smooth, beat in the orange juice, soured cream, orange liquor, and honey.
Mix the flour mixture into the wet mixture. When smooth, mix in the sultanas and the almonds.
Put this mixture into the cake tin and cook for 80 minutes. This seems like a lot, but the cake will be wonderfully aromatic and moist in the middle.