Irish Whiskey Ginger Cake

Happy St Patrick's Day !!! What better way to celebrate than with a delicious cake! And not just any cake, but an Irish Whiskey Ginger Cake.

This is a dense and moist cake that is really filled with lots of ginger flavours. Almost like a ginger pound cake, it goes really well with any hot tea or coffee. I love ginger of any kind!

This is a farmhouse type of cake, the kind of cake that keeps well in the larder and the kind of cake you will find yourself thinking about it in the middle of the night. Perfect coffee break, tea time...well anytime!

Ingredients:

• 250g crystallised ginger, diced
• 3 tbsp Irish Whiskey
• 150g butter
• 100g caster sugar
• 3 large eggs
• 70g ground almond
• 2 tbsp ground ginger
• 150g plain flour
• 50g self raising flour

Method:

Place the ¾ of the crystallised ginger into a bowl. Reserve the remaining for later. Warm the whiskey and pour over the diced ginger in a bowl. Let it sit for 15 minutes.

Preheat the oven to 170ºC/150ºC for fan assist oven. Butter and line a 7 inch round baking tin with baking paper. Set aside.

Cream together the butter and castor sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Stir together both flours, ground almonds and the ground ginger. Stir this to the creamed mixture along with the soaked ginger and the juices. Spoon into the prepared baking tin, smoothing over the top. Sprinkle the reserved diced ginger over the top of the batter.

Bake in the preheated oven for 60 minutes, or until a skewer inserted in the centre comes out clean. Remove from the oven and turn out onto a wire rack to cool completely before serving.