IT'S that weird time of the year between Christmas and New Year's when no one really knows what to do with themselves.

Well baking is always a surefire way to beat the bordeom and keep the festive spirit flowing.

To help with this, Winsford's Nicky Cains has shared a recipe for gingerbread cake from her book, Dizzy, Busy and Baking a Difference.

"This is such a delicious cake and so Christmassy," Nicky writes in her book.

"With its treacle base, it has all the Christmas feels. I love the flavour of the ginger and the smell in the kitchen when it is baking is absolutely divine.

"It's a simple vanilla frosting with lots of gingerbread men on top to give that festive look.

"You can also keep this plain and simple by using just vanilla buttercream on top of the cake.

"You will get so many compliments on how moist this cake is too, and such a rich flavour."

ALSO READ: Winsford baker shares recipe for last-minute Christmas cake

Nicky Cains' gingerbread cake recipe - Serves 12

Equipment: 

  • Large mixing bowl
  • heatproof bowl
  • Large metal spoon
  • Scales
  • Two 8 inch round cake tins
  • Greaseproof paper

Ingredients:​

  • 250 g butter
  • 250 g caster sugar
  • 250 g golden syrup
  • 250 g black treacle (this can be done without if you don't have it in your cupboard)
  • 500 g self raising flour
  • 4 tablespoons of ground ginger
  • 3 eggs
  • 350 ml whole milk
  • For the frosting - 250 g butter and 500 g icing sugar
  • Mini gingerbread men for decoration

Method: 

  1. Pre Heat your oven to 180°C/160°C fan. Grease and line two 8-inch round baking tins.
  2. Add the butter and eggs to a bowl and give a good stir, then add the butter followed by the golden syrup and black treacle (but this isn’t essential if you don’t have black treacle in your store cupboard - I have tried this recipe with and without and it is just as yummy). With a large spoon, stir thoroughly for a couple of minutes until everything’s incorporated together.
  3. Sift the flour into the bowl with the ground ginger and finally add the milk. Give a final good stir.
  4. Split the mixture between the two tins and bake in the oven for 40 to 50 minutes. You know when the cake is baked thoroughly if you insert a knife into the cake and it comes out clean. Leave the cakes to the side in their tins to cool completely.
  5. To make your frosting, beat the butter and icing sugar together. | simply use a metal spoon to do this. Spread the buttercream on one side of the cake and then sandwich them together. Finish the top of the cake with the rest of the buttercream.
  6. Add your gingerbread man around the cake if using.