Hello, sorry for the lack of posting but I’ve been in Holland with my family and everything just gets so hectic. I managed to make this cake and got a couple of pictures to share with you as it is really is rather yummy.

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I had left over glace ginger from last Christmas that I wanted to use up and I saw these cute little sugar gingermen which I just had to get. They are literally the cutest things, it’s a shame they had to be eaten.


I wasn’t sure if the flavour combination of ginger and dark chocolate would go together but they complimented each other very well. I didn’t buy chocolate chips but cut up a bar of chocolate into thick pieces so you got a nice chunky mouthful when biting into it.


I hope everyone had a wonderful Christmas and I wish you a peaceful New Year, may it bring everything you desire.



For the cake:
5 eggs
300g self-raising flour
300g butter
300g soft, dark sugar
3tbsp treacle
4tsp glace ginger
1 1/2tsp cinnamon
1tsp nutmeg
Zest of 1 lemon
100g dark chocolate (cut into pieces)
For the topping:
75g icing sugar
3-5tbsp water (enough to make a thick consistency)
Gingerbread men cake toppers OR
Dark chocolate chunks 
Recipe (The Little Elf Bakery)… makes 1 loaf cake

Pre-heat the oven to 190 degrees celsius and grease a loaf tin. Cream the butter and sugar together until light and creamy. Add one egg at a time, amalgamating one fully before adding in the next. Sift in the self-raising flour, nutmeg and cinnamon and fold in before adding the glace ginger, treacle, lemon zest and dark chocolate (cut up into chunks). Mix everything so all the ingredients have been evenly distributed. Pour into the loaf tin and put in the oven for 1 1/2 hours. If you stick a tester in just be aware that the chocolate will have melted so it will probably never come out clean. If the top of the cake springs back when you gently push on it, it is probably done. When it is in the oven and the top starts to burn, cover with tin foil. When cooked, leave to cool on a cooling rack.

When cooled fully, beat together the icing sugar and water (you could use lemon juice instead or add lemon zest) then drizzle over the top of the cake. Decorate with the topping of your choice.


Serve with creme fraiche or vanilla ice cream.