Filed under: Food
Jassy Davis
This week's recipe is dedicated to everyone who hates
fruitcake - this dairy-free version flavoured with winter spices and stout is the perfect Christmas
cake alternative.
Because fruitcakes will be materialising in every home over the next week. They've been tucked away, spoon-fed brandy, rum, whisky, port (or all four) for weeks until they're sodden with booze and heavy enough to act as a doorstop.
Swaddled in marzipan and icing, they'll sit on the table and, at the point in the festive celebrations when everyone's waistbands are on the point of snapping, someone will cheerily ask if anyone would like a slice of Christmas
cake. Everyone will croak: "No!" and the poor fruitcake will be left on the side, unwanted and unloved for another Christmas.
It takes weeks to work your way through a
fruitcake. Weeks of nibbling at the icing and marzipan and trying to pick out the cherries and the nuts. But we persist because it's traditional to have a fruitcake, and tradition is the cement that holds Christmas together.
However, it's always possible to start a new tradition. For those who want to rebel against the seasonal tyranny of sultanas and candied peel, this stout and ginger cake based on
The Gramercy Tavern's gingerbread
recipe has all the aromatic spices and boozy richness I associate with Christmas cake but without the cannonball heaviness. It also keeps well for at least a week, so you can have it ready to slice and serve to guests who unexpectedly drop by for a bit of Christmas cheer.
I've iced it with
royal icing to give it snowy peaks. It would also be really good iced with
cream cheese icing or just served with a spoonful of brandy butter or a pool of soured cream.
Stout and ginger cake
45 minutes to prepare, 1 hour 5 minutes to cook
Serves 10
Cook's note: Suitable for vegetarians; dairy-free; icing contains raw egg whites
200ml sunflower oil, plus extra for greasing
250ml stout
250g treacle
2 tsp bicarbonate of soda
250g self-raising flour, sifted
2 tbsp ground ginger
1 tsp ground cinnamon
A pinch each of freshly grated nutmeg, ground cloves and ground mixed spice
Grated zest of 1 orange
75g stem ginger in syrup, drained and chopped
4 medium eggs, beaten
200g light soft brown sugar
50g apricot jam
3 medium egg whites
500g icing sugar, sifted
1 tsp vegetable glycerine (optional)
Jassy Davis
Preheat the oven to gas mark 4/180°C/fan oven 160°C. Lightly grease a 22cm cake tin with sunflower oil and line the base with baking parchment. Set aside.
Place the stout and treacle in a pan and gently heat, stirring, until melted and combined. Stir in the bicarbonate of soda (it will foam) and set aside.
Sift the flour and spices together and stir in the orange zest and stem ginger. Set aside.
Whisk the eggs and light brown sugar together until combined and frothy. Whisk in the sunflower oil, then whisk in the treacle mix. Fold in the dry ingredients to combine. Pour into the cake tin and bake for 1 hour or until risen, firm and springy to the touch. Cool in the tin.
Once the cake is cold, carefully turn out of the tin and remove the baking parchment. You'll probably need to slice the risen top off to get an even surface. If you do, place the cake on a flat board and, keeping you eyes level with the top of the cake, slice off the top with a serrated knife using a gentle sawing motion.
Place your cake board or serving plate on top of the cake, then flip so the cake is cut-side-down on the board/plate.
Warm the jam in a small pan for 1-2 minutes or until runny, press through a sieve into a small bowl and paint over the cake to smooth it down and get all the crumbs to cling together.
To make the icing, place the egg whites in a glass or copper bowl and whisk until frothy. Stir in the icing sugar, one spoonful at a time, until you have a thick icing. Add the glycerine (if using, the glycerine stops the icing from setting hard all the way through) and whisk for about 5-10 minutes or until the icing forms stiff peaks.
Spread the icing over the cake with a palette knife to thickly coat it, then use a butter knife to spike the icing up into peaks. Leave overnight to set. Leave plain or decorate to serve. Eat within a week.
![]()