The ultimate in sticky-cake deliciousness, this indulgent cake has all of the dark, spicy flavors that make it perfect for those cold winter nights. We鈥檙e talking black treacle, muscovado sugar, candied ginger and plenty of spices, not forgetting the good glug of whiskey that goes into the sticky-sweet topping. You鈥檒l be licking your fingers clean and then sneaking straight back into the kitchen for another piece before you鈥檝e even swallowed your last mouthful. Cheers to a winter-perfect spiked sweet.

Gingerbread cake kicked up a notch with a wicked sticky whiskey glaze

Ingredients:
Makes 30 pieces
鈥 1 cup minus 1 Tablespoon melted HOT unsalted butter

鈥 1/2 cup black treacle

鈥 1/2 cup honey

鈥 3/4 cup plus 1 Tablespoon dark brown muscovado sugar (can be replaced with dark brown sugar if you can鈥檛 find muscovado)

鈥 3 large eggs

鈥 3/4 cup milk (full or half fat)

鈥 3 cups all-purpose flour

鈥 1 + 陆 teaspoon baking soda

鈥 2 teaspoons ground ginger

鈥 1 teaspoon ground cinnamon

鈥 陆 teaspoon ground cloves

鈥 2 Tablespoons finely chopped candied ginger

For the glaze:

鈥 5 Tablespoons milk (full or half fat)

鈥 5 Tablespoons whiskey

鈥 1 cup plus 1 Tablespoon confectioners鈥 sugar

Gingerbread cake with whiskey glaze ingredients

Instructions:
1. Preheat the oven to 325 degrees Fahrenheit. Line a 9 1/2 x 11 1/2-inch baking dish with baking parchment (enough so that a little hangs over the sides).

2. In a bowl, mix the hot melted butter with the treacle, honey and brown sugar until the sugar dissolves, then add in the eggs and milk and whisk together until combined.

3. Add in the flour, baking soda, ginger, cinnamon and cloves and whisk again until just combined, then fold in the candied ginger.

4. Pour the batter into the baking dish, then place in the oven and cook for 40-50 minutes, until an inserted skewer comes out clean. Take out of the oven.

5. Whisk together the milk, whiskey and confectioners鈥 sugar in a small bowl and spoon it over the hot cake. Spread it out with a spoon so that it doesn鈥檛 all just pool in the middle. You may not need all of the glaze 鈥 just keep spooning it on until the top and sides are well covered. The glaze will sink in and get stickier on top as the cake cools. Once cool, remove the cake from the baking dish and peel back the baking parchment. You can gently wipe off any excess glaze from the sizes of the cake. The cake will be very sticky, so rather than a knife, use a long piece of cotton string or unscented dental floss to cut the cake into squares. This will give you a neater finish.

The cake will keep for 3-4 days in a sealed container in a cool room (or the refrigerator).

Gingerbread cake with whiskey glaze step1 collage

Preheat the oven to 325 degrees Fahrenheit. Line a 9 1/2 x 11 1/2-inch baking dish with baking parchment (enough so that a little hangs over the sides). In a bowl, mix the hot melted butter with the treacle, honey and brown sugar until the sugar dissolves, then add in the eggs and milk and whisk together until combined. Add in the flour, baking soda, ginger, cinnamon and cloves and whisk again until just combined, then fold in the candied ginger.

Gingerbread cake with whiskey glaze step2 collage

Pour the batter into the baking dish, then place in the oven and cook for 40-50 minutes, until an inserted skewer comes out clean. Take out of the oven.

Gingerbread cake with whiskey glaze step3 collage

Whisk together the milk, whiskey and confectioners鈥 sugar in a small bowl and spoon it over the hot cake.

Gingerbread cake with whiskey glaze step4

Spread it out with a spoon so that it doesn鈥檛 all just pool in the middle. You may not need all of the glaze 鈥 just keep spooning it on until all of the top and sides are well covered. The glaze will sink in and get stickier on top as the cake cools. Once cool, remove the cake from the baking dish and peel back the baking parchment. You can gently wipe off any excess glaze from the sizes of the cake. The cake will be very sticky, so rather than a knife, use a long piece of cotton string or unscented dental floss to cut the cake into squares. This will give you a neater finish.

Gingerbread cake kicked up a notch with a wicked sticky whiskey glaze

The cake will keep for 3-4 days in a sealed container in a cool room (or the refrigerator).

Gingerbread cake kicked up a notch with a wicked sticky whiskey glaze

Share photos of your boozy cake recipes with us on Instagram using the hashtag #iamcreative!