BANANA AND GINGER CAKE UK RECIPES

This cake allows for approximately 16 slices. You can find quantities for a 12 slice Christmas cake, and a larger 20 slice-sized cake in Nigella Christmas Food, Family, Friends, Festivities.

Preparing the ingredients:

Place all the dried fruit in a saucepan, and add the bourbon or brandy. Bring to the boil, then take it off the heat, covering once cooled, and let it steep overnight, covered. And make sure you take your eggs and butter out of the fridge so that they will be at room temperature for the making of the cake tomorrow.

To prepare your tin:

Line the sides and bottom of a deep, round, loose-bottomed cake tin with a double layer of greaseproof paper or baking parchment. The paper should come up a good 10cm higher than the sides of the tin; think of a lining that’s about twice as deep as the tin. Cut out 2 circles of paper, and 2 very long rectangles that will fit along the sides of the tin and rise up above it like a top hat. Before you put the 2 rectangular pieces in the tin, fold one long side of each piece in towards the centre by account 2cm, as if turning up a hem, then take some scissors and snip into this hem, at approx. 2cm intervals, as if making a rough frill.

Grease the tin, lay one paper circle on the bottom and get one of your long pieces and fit it down one side, with the frilly edge along the bottom, then press down that edge so it sits flat on the circle and holds it in place. Press the paper well into the sides, and repeat with the second rectangular piece. Now place the second circle on top of the 2 pressed-down frilly edges, to help hold the pieces around the edge in place.

To make the cake:

Preheat your oven to 150C/gas mark 2, and prepare your tin (see above). Cream the butter and sugar together, then beat in the grated lemon zest.

Add the eggs one at a time, beating well after each addition, then beat in the black treacle and almond extract.

Sift the dry ingredients together, then mix the soaked fruit alternately with the dry ingredients into the creamed mixture, combining thoroughly. Fold in the chopped pecans.

Put the cake mix into the prepared tin and bake in the oven, for between 2 ¾ – 3 ¼ hours, or until a cake-tester or skewer inserted into the cake comes out cleanish.

When the cake is cooked, brush with a couple of extra tablespoons of bourbon or brandy or other liqueur of your choice. Wrap immediately in its tin – using a double-thickness of tin foil – as this will trap the heat and form steam, which in turn will keep the cake soft on top.

When it’s completely cold, remove the cake from the tin and rewrap in foil, storing, preferably in an airtight tin or Tupperware, for at least 3 weeks to improve the flavour.

Preheat the oven to 170°C/150°C fan/gas 3.

In a large bowl, lightly whisk together the eggs, egg yolk, sugar and vanilla extract.

Put the milk, cream and orange zest in a saucepan over a low-medium heat and heat, stirring, to just below boiling point. Stir in the stem ginger syrup. Remove from the heat and slowly whisk into the eggs in the bowl. Pour into a 1-litre baking dish (strain through a sieve if you want to remove the zest).

Stand the baking dish in a deep roasting tin and pour hot water into the tin until it comes halfway up the baking dish. Sift the ground ginger over the top of the custard. Bake for 40–45 minutes until set but with a slight wobble.

Meanwhile, put the rhubarb, stem ginger, star anise (if using), orange zest and juice, sugar and 2 tbsp water into a saucepan over a medium heat. Cover and bring to the boil. Reduce the heat and gently simmer for 5–7 minutes depending on the thickness of the rhubarb, stirring occasionally, until the sugar has dissolved, the liquid is syrupy and the rhubarb is cooked but still holding its shape.

Serve warm or chilled.