Je commence à compter les jours avant la période des fêtes.
“It’s beginning to look a lot like Christmas…” Actually, it’s November, and humid and rainy and not at all Christmassy, but Michael Bublé is telling me otherwise, and I am inclined to believe him. I have always been a big fan of Christmas. My mum always says that if it weren’t for me, no one in our family would bother with Christmas. But every year, I put up the tree, make homemade cards and gifts, and just generally make a big fuss about the holidays. Christmas, to me, is the happiest time of the year, and no matter what else is going on in our lives, Christmas is the time when, just for a day, we can put aside all our troubles and simply enjoy being together as family and friends. There is nothing better.
Now that my exams are over, I am free to devote all my time to Christmas activities: baking delicious Christmas treats, wrapping presents, putting up the tree, and planning our family Christmas lunch. That’s a pretty full calendar, guys. I’m a busy woman.
From now until the end of December, I plan to share a number of different Christmas recipes with you. I’m doing this so that, should you find yourselves lost for culinary inspiration in the lead up to the big day, you can simply log on to Wonderland Eats and find a variety of Christmas recipes for your perusal. Some of these recipes will also be appropriate to give as gifts, so if you’re stuck for gift ideas and know people who like food (that’s most people, really), I’ve got you covered. Stay tuned!
To kick off this season of holiday recipes, I have prepared this lovely gingerbread cake. I simply adore gingerbread, and having seen some beautiful gingerbread cakes on Pinterest, I was inspired to try making one (That reminds me: are you following me on Pinterest? You should be. Click the button please. Thank you ever so much).
The cake is deliciously moist and gingery, and pairs beautifully with fresh berries, such as boysenberries, red currants, or cranberries (if you’re lucky enough to find fresh cranberries!). I also think it would be nice with some spiked cream (with brandy maybe, or bourbon), but I haven’t tried it. If you do try it, please let me know how it turns out! I decorated the cake with icing sugar (as you can see), which I think is an absolutely essential step, because icing sugar looks like snow, and snow is Christmassy. Add some sprigs of rosemary, and you have a veritable winter wonderland of gingerbread cake.
I’m looking forward to counting down to the holiday season with you all, my dear readers. Please check back to see what else I have in store. Happy baking!
makes one bundt cake
1.5 cups gluten-free self-raising flour
1tsp xanthan gum
2tsp gingerbread spice
1/2 cup brown sugar
1/2 cup grapeseed or vegetable oil
1/2 cup + 6 tbsp milk
icing sugar, for decoration
- Preheat oven to 160ºC. Thoroughly grease a bundt cake pan with butter, margarine or cooking oil spray.
- Sift together flour, xanthan gum, and gingerbread spice, and stir though brown sugar.
- Add egg, oil, molasses, and 1/2 cup milk to the dry ingredients, and beat to combine, scraping down the sides of the bowl to incorporate all the flour mixture. Gradually add the remaining 6 tbsp milk, beating continuously. The batter will be quite thick.
- Spoon the batter evenly into the bundt cake pan, and smooth down the surface of the batter using a spatula. Bake in the middle of the oven for 40 minutes, or until a skewer inserted into the middle of the cake comes out clean. Allow the cake to rest in the pan for 15 minutes before transferring to a wire rack to cool completely. [Note: the cake may shrink a bit once you have removed it from the oven. This is normal. Do not panic.]
- Once the cake has cooled, transfer to a plate or serving dish, and sift icing sugar over the top for decoration. Serve with fresh berries and cream.
Keeping time: 3 days in an airtight container (you can keep it in the fridge if the ambient temperature in your kitchen is quite hot).