Year after year, this is one of our best-selling cakes. It has a warm golden colour and a pleasant spicy flavour with just the right amount of sweetness – just the thing to enjoy with a cup of tea on a chilly day. 

250 g / 8 ½ oz. Crystallized ginger diced

3 tablespoons ginger wine

150 g / 1 ¼ sticks salted butter, soft

100 g / ½ cup (caster) sugar

3 eggs 

70 g / ½ cup ground almonds

2 tablespoons ground ginger

150 g / 1 cup plain/ all-purpose flour

50 g / 2/3 cup self-raising flour

18-cm/7-inch round cake pan, lined with baking parchment

Serves 8-10

Preheat the oven to 150’C (300’F) Gas 2.

Put 200 g / 6 ½ oz.  of the crystallized ginger into a bowl and pour the ginger wine over it. Allow to soak.

In a large mixing bowl, cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, beating between each addition. Add the ground almonds and ginger, flours and soaked crystallized ginger and stir well. 

Spoon the mixture into the prepared cake pan, smooth level with a palette knife and top with the remaining crystallized ginger. Bake in the preheated oven for about 80 minutes. A skewer inserted in the middle should come out clean. Remove from the oven and turn out onto a wire rack to cool. The cake will keep for 7-10 days in an airtight container.