Black Dog Ginger Spiced Cake: Don't Wait For Christmas To Try This Recipe
Ginger spiced cake is a timeless classic. It's often associated with the festive season and generally enjoyed during the winter, around Christmas time. But why wait until Christmas to enjoy this delicious treat? Especially since, right now, we have a unique twist on the recipe that we’re sure you're going to enjoy. To our ginger spiced cake recipe, we’ve added Black Dog whisky, giving the cake a whole new level of flavour and sophistication. That’s right. Make this cake and you're in for a dose of complex flavours that stand out.
The ginger-spiced cake is a dessert that dates back to at least the medieval ages. At that time, ginger was highly valued for its medicinal properties. For this reason, it was often added to baked goods, not only for its benefits but also because it added a unique flavour and offered warmth to whoever was eating it. Over time, the ginger-spiced cake grew in popularity and came to be associated with the holidays.
Besides ginger, the cake will also include spices like cinnamon and cloves, leading to a rich and aromatic flavour overall. To this is often added a sweet glaze or a frosting, adding a new layer of taste and texture. And, to this already complex dessert, adding whisky means taking the dessert to a whole new level. The Black Dog whiskies are made from a blend of carefully selected grains and aged in oak barrels, and are known for their rich and mellow taste. Such a whisky offers depth of flavour to the cake, enhancing its warmth and making its spicy notes stand out more. It will also keep the cake moist and tender, making it easy and enjoyable to eat.
Here's a simple recipe to get you started:
Ingredients:
200 gm All-purpose flour
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
2 tsp Ground ginger
1 tsp Ground cinnamon
1/2 tsp Ground cloves
1/2 cup Black Dog whisky
1/2 cup Molasses
1/2 cup Unsalted butter, softened
1/2 cup Brown sugar
1/2 cup Granulated sugar
2 large Eggs
1/2 cup Buttermilk
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
In a separate bowl, mix the Black Dog whisky and molasses.
In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs, one at a time, until well combined.
Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, until smooth.
Stir in the Black Dog whisky and molasses mixture until well combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Here are some tips and tricks to keep in mind when making the Black Dog ginger spiced cake:
- If you don't have molasses you can use dark corn syrup or maple syrup as a substitute instead. However, keep in mind that this will alter the flavour slightly.
- Don't overmix the batter or you'll end up with a tough cake or conversely, with a batter that's too runny. Mix until the ingredients are well combined and then stop.
- For the best flavour, use fresh spices. If possible, grind your own spices into a powder and add that to the mix. And for a really strong ginger flavour in particular, you can add chopped crystallised ginger to the batter. For a stronger whisky flavour, you can soak the chopped crystallised ginger in the whisky for a few hours before adding it to the batter. This will infuse the ginger with the whisky flavour, adding an extra layer of complexity to the cake.
- Keep a sharp eye on the cake towards the end of the baking time to prevent it from overbaking.
Serve the cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat.
