The Perfect Edible Gift: Christmas Spiced Ginger Cake
This Christmas Spiced Stem Ginger Cake is a moist and flavourful treat, perfect for the festive season. Packed with warm spices and topped with candied ginger, it’s the ultimate Christmas indulgence!
As the saying goes, the way to a person’s heart is through their stomach—so why not treat someone to this homemade delight? Gifts you’ve invested your time and effort into can often mean more than expensive store-bought presents. A lovingly baked ginger cake, wrapped beautifully in festive paper and ribbons, shows care and creativity while being kinder to your wallet.
Why spend a fortune on gifts when something homemade, like this ginger cake, can be just as special?
Perfect for gifting or enjoying with loved ones, this ginger cake is easy to make and full of festive flavours!
Christmas Spiced Stem Ginger Cake
Equipment
- 1 Loaf tin 2lb/900g size
- Baking paper
- Greaseproof paper for wrapping
- Festive ribbons for wrapping
Ingredients
For the Cake
- 175 g Plain flour or a gluten-free alternative
- 1 tsp Baking powder
- 1 tsp Ground ginger
- ½ tsp Ground cinnamon
- ¼ tsp Ground nutmeg
- 100 g Unsalted butter or coconut oil softened
- 75 g Dark brown sugar
- 100 g Black treacle or molasses
- 2 eggs medium
- 2 tbsp milk or a dairy-free alternative
- 100 g Stem ginger chopped finely
- 2 tbsp Syrup from the stem ginger jar
For the Glaze
- 50 g icing sugar
- 1-2 tbsp Ginger syrup or water
Optional Topping
- Candied ginger pieces or a sprinkle of cinnamon
Instructions
Make:
- Heat your oven to 160°C (140°C fan) / 325°F / Gas Mark 3.
- Line a loaf tin (approximately 2lb/900g size) with baking paper.
- In a bowl, combine the flour, baking powder, ground ginger, cinnamon, and nutmeg.
- In another bowl, cream the butter and sugar together until light and fluffy.
- Mix in the black treacle/molasses.
- Beat in the eggs one at a time, followed by the milk.
- Gradually fold the dry ingredients into the wet mixture.
- Stir in the chopped stem ginger and ginger syrup until well combined.
Bake:
- Pour the batter into the prepared tin and smooth the top.
- Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Cool and Glaze:
- Let the cake cool in the tin for 10 minutes before transferring to a wire rack.
- Mix the icing sugar and ginger syrup (or water) to form a glaze and drizzle over the cooled cake.
Decorate and Gift Wrap:
- Add candied ginger pieces or a sprinkle of cinnamon for a festive touch.
- For gifting: Wrap the cooled cake in greaseproof paper and tie it with festive ribbon or twine. Add a decorative tag with the name of the cake and a personal note for a thoughtful Christmas gift.
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Your Gut Health Guide
Nikkie Windsor UKIHCA-RHC
Certified Nutritionist, Health Coach & Breathwork Coach
Nikkie empowers individuals to overcome digestive issues, low energy, and brain fog by focusing on mindset shifts and consistent wellness practices. A Certified Nutritionist, Health Coach, and Breathwork Coach, Nikkie also has over 35 years of personal experience managing Crohn’s disease.
After leaving a high-stress corporate career, she transformed her life in the jungles of Costa Rica, studying massage therapy and medicinal plants and becoming a Reiki Master. Nikkie’s unique approach combines holistic wisdom with formal training, empowering clients to achieve vibrant, sustainable wellness through deeper connections between gut health, energy, and mental clarity.
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