On my travels I came across Gran Stead’s ginger wine. I’m glad I went for the “dark and mellow” rather than the fiery one as it still had some sting to it! It’s also non-alcoholic so the finished cake doesn’t have that burn of booze that some cakes have.
This cake keeps for ages –just like its more traditional cousins...but, you might also want to bear in mind how awesome it is warmed up and served with custard or ice cream (my nod to summer!) as a dessert.
200ml or 400ml ginger wine – depending on whether you want a spongy or a pudding-y cake, plus 4 tablespoons extra
200g unsalted butter, at room temperature
200g dark muscovado sugar
200g plain flour
50g ground almonds
1 teaspoon mixed spice
2-3 teaspoons ground ginger, depending how hot you want it!
1 tablespoon black treacle