GINGERBREAD FLAVOURING RECIPES

Steps:

• Preheat the oven to 170c / 150c fan / 325f / gas mark 3 and line a 2 lb (900g) loaf tin.
• Measure the milk into a jug and add the vinegar or lemon juice.
• Add the flour, sugar, baking sugar, and salt to a mixing bowl and stir to combine.
• Now add the cherries and stir in to coat in flour.
• Add the almond extract and oil to the milk and stir.
• Add the wet ingredients to the dry ingredients and fold in until just combined. Do not overmix.
• Pour a third of the batter into the prepared loaf tin and top with dollops of raspberry jam, spaced out.
• Pour in another third of batter and top with more dollops of jam, before pouring in the rest of the cake batter.
• Bake for 1 hour and 10 minutes. Ovens and shelf position varies, so do check the cake after 1 hour. Insert a skewer or toothpick into the centre of the cake, if it comes out clean of batter (ignore jam), then it is ready, if it needs longer cover with foil and pop back in. Your cake may even need longer.
• Remove from the oven and leave to cool in the tin for 10 minutes before moving to a baking rack to continue cooling. Leave in the paper, as it will catch any drippy icing when you decorate the cake.
• Now to decorate the cake. Once it is completely cool, make up the icing.
• Add the icing sugar (confectioner's sugar) to a bowl and add the water a little at a time. You might not need it all. You want the icing to be thick but thin enough to drizzle.
• Drizzle the icing across the cooled cake, then scatter almonds across the top and add a few of the reserved cherries.
• Serve and enjoy!

Steps:

• Preheat the oven to 170c / 150c fan / 325f / gas mark 3 and line a 2 lb (900g) loaf tin.
• Measure the milk into a jug and add the vinegar or lemon juice.
• Add the flour, sugar, baking sugar, and salt to a mixing bowl and stir to combine.
• Now add the cherries and stir in to coat in flour.
• Add the almond extract and oil to the milk and stir.
• Add the wet ingredients to the dry ingredients and fold in until just combined. Do not overmix.
• Pour a third of the batter into the prepared loaf tin and top with dollops of raspberry jam, spaced out.
• Pour in another third of batter and top with more dollops of jam, before pouring in the rest of the cake batter.
• Bake for 1 hour and 10 minutes. Ovens and shelf position varies, so do check the cake after 1 hour. Insert a skewer or toothpick into the centre of the cake, if it comes out clean of batter (ignore jam), then it is ready, if it needs longer cover with foil and pop back in. Your cake may even need longer.
• Remove from the oven and leave to cool in the tin for 10 minutes before moving to a baking rack to continue cooling. Leave in the paper, as it will catch any drippy icing when you decorate the cake.
• Now to decorate the cake. Once it is completely cool, make up the icing.
• Add the icing sugar (confectioner's sugar) to a bowl and add the water a little at a time. You might not need it all. You want the icing to be thick but thin enough to drizzle.
• Drizzle the icing across the cooled cake, then scatter almonds across the top and add a few of the reserved cherries.
• Serve and enjoy!