The festive season is well and truly upon us here at Traybakes HQ. The tree is up and covered in an array of ornaments, bought and homemade. And there are even a few presents underneath. Little Miss Traybakes has been very well behaved and isn’t shaking hers too much! We’ve had our first snowfall and first sledding expedition. We’re introducing more Americans to the wonders of a good, homemade mince pie. And while we’re waiting for the Christmas cake to be iced, we’ve been enjoying this rich, spiced Ginger Cake.

Now, I like my ginger cake to have a lot of ginger in it, so I use 4 big teaspoons of ground ginger as well as a few other spices. Feel free to cut back the gingeryness if you prefer your spice levels a little more subtle.

Although there is quite a long list of ingredients, this is a relatively simple bake. Take the wet ingredients and mix into the dry for a few minutes, pour into the tin and bake. And you don’t even need to worry about taking your butter out of the fridge in advance to soften because the butter is melted. And I regularly forget to take the butter out of the fridge in advance! If you want another easy cake that uses melted butter, then try this recipe for Lemon Butter Cake, it’s a winner!

And while this Ginger Cake will taste good on the day you make it, it does keep very well. And it will get stickier and the flavors will develop if you can bear to leave it for a day or two.