Name: Chocolate and gingerbread Christmas pound cake recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
Ingredients: 2/3 cup cocoa; 250g butter, softened; 1/2 cup brown sugar; 1/2 cup caster sugar; 4 eggs; 1 cup self-raising flour; 1 tbsp ground ginger; 2 cups icing sugar; 2 tsp ground ginger; 3-4 tbsp milk

by Greer Worsley Last updated on 11/25/2021

This simple chocolate and ginger pound cake is a nice departure from traditional fruit cake. It’s spicy and sweet, and very delicious! - Greer Worsley

Ingredients

2/3 cup cocoa
250g butter, softened
1/2 cup brown sugar
1/2 cup caster sugar
4 eggs
1 cup self-raising flour
1 tbsp ground ginger

For glaze

2 cups icing sugar
2 tsp ground ginger
3-4 tbsp milk

Method

Step 1

Combine cocoa with 1/2 cup boiling water and stir until smooth. Set aside to cool.
Step 2

Preheat oven to 160C. Grease a 14cm x 25cm loaf tin and line it with baking paper.
Step 3

In a stand mixer or using hand-held beaters, cream butter and sugars until pale and thick. Add eggs one at a time, beating well between each addition. Sift in flour and ginger, add cooled cocoa mixture and beat until just combined.
Step 4

Pour into prepared tin and bake for 50 minutes until a skewer inserted into the centre comes out clean. Allow to cool completely.
Step 5

To make glaze, sift icing sugar and ginger into a bowl. Add enough milk to form a spreadable consistency. Pour over cooled cake and serve.