Festive Bake@Home Kit- Gingerbread Cake
Since my children were very young, one of my favourite ways to celebrate the festive season has been to bake at home together. Creating family traditions of secret wishes when stirring the Christmas Cake and decorating Gingerbread Houses with multi-coloured sweets and candy canes these have become some of my favourite family memories at this time of year.
My Festive Bake@Home Kit makes it easy for you to have some fun in the kitchen with your own children this Christmas. This gift make a beautifully moist and perfectly spiced Gingerbread Cake - all you have to do is add milk, butter and eggs ( - and if you’re dairy intolerant, plant-based alternatives work equally well).
This recipe is adapted from one my Mum used to make from her trusty ‘Be-Ro’ cookbook when we were young. It’s got all those festive aromas that mean Christmas is just around the corner and is delicious both warm straight from the oven or later with a cup of something warm and comforting.
So either order yourselves a kit online throughout December or follow the recipe below for perfect results every time:
Ingredients:
225g Doves Organic Wholemeal Self-Raising Flour
50g Coconut Sugar
1 tbsp Chia Seeds ( - little protein powerhouses!!)
2 tsp Ginger, 1 tsp Mixed Spice and 1 tbsp Cacao Powder
1/2 tsp Bicarbonate of Soda
A pinch of salt
100g Butter (or dairy-free alternative)
100g Date Syrup (a natural and nutritious sweetener - although you could use more honey or maple syrup if you don’t have any)
50g Honey or Maple Syrup ( you may need to add a little extra if some gets stuck inside the glass bottle mix of honey and date syrup in the ‘Bake@Home Kit’)
150ml Milk (or dairy-free alternative)
2 eggs (beaten well)
Optional: Sultanas and/or Cranberries
Method:
Pre-heat the oven to 160 degrees C
Mix all of the dry ingredients (from the heart embossed jar) together in one large bowl
Melt the butter, date syrup and maple syrup / honey (from the small glass bottle - adding extra from your store cupboard if needed) in a small saucepan over a low heat and then add the milk to warm through
Remove from heat, add the beaten eggs and mix well
Pour the syrupy mixture onto the dry ingredients and mix
Add in the optional dried fruit (if you haven’t done so already) and stir well
Pour into a lined, square tin / loaf tin or individual muffin cases
Bake for 50 minutes - 1 hour and enjoy hot or cold as a festive treat; ideally snuggled up in front of your favourite Christmas Movie with someone you love x
And be sure to tell me what you think or post photos via my instagram page @the_ruthieb. If you have any queries with the recipe, please do drop me a line at hello@ruthieb.co.uk x
This recipe is suitable for vegetarians. It contains dairy but can be adapted using dairy-free alternatives without compromising on taste!
