Baking

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
12
25M
50M
8H
1H 15M

Ingredients

Brandied cherries

Method

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.

Note

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