Cherry and ginger ice-cream cake

Traditional Christmas flavours are given a decadent update and a distinctly Australian twist in this cherry and ginger ice-cream cake. Topped with brandied cherries, it's sure to be the talk of the town.
women's weekly christmas ice cream cake
1H 15M


Brandied cherries


1.Preheat oven to 170°C (150°C fan-forced). Grease a deep 20cm square cake pan; line base and sides with baking paper.
2.Stir butter, syrup, treacle and sugar in a medium saucepan over low heat until butter and sugar are melted. Remove from heat; stand for 20 minutes until cooled slightly.
3.Sift flour, soda and spices into a large bowl; make a well in centre. Whisk milk and egg into syrup mixture. Pour egg mixture into flour mixture; stir until smooth. Stir in chopped ginger. Pour mixture into pan.
4.Bake cake for 30-40 minutes or until a skewer inserted into the centre comes out clean. Cool in pan.
5.Line cleaned cake pan with freezer wrap. Put the ice-cream into a large bowl with cherries; stir until just combined. Press ice-cream into pan, ensuring it is smooth to edges; cover. Freeze overnight until firm.
6.To make brandied cherries; stir sugar and brandy in a medium saucepan over low heat until sugar is dissolved. Bring to the boil; boil for 4-5 minutes or until thick and syrupy. Put cherries into a heatproof bowl. Pour the hot syrup over the cherries; cool.
7.To assemble, place the cake on a serving plate. Quickly remove ice-cream from pan; trim edges. Place ice-cream on cake; decorate with brandied cherries.

Suitable to freeze. Step 2 suitable to microwave.


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