In exactly one month Christmas will be here and I am starting to put together a baking list.One of the items on my list will be homemade ginger cake which is always a hit with friends and family. Not only does it taste delicious it makes the whole house smell fabulously festive.

Gingerbread Cake340g plain flour3 heaped tsp ground ginger1 heaped tsp mixed spice 1 heaped tsp ground cinnamon1 tsp baking soda1/2 tsp salt170g unsalted butter, diced115g caster sugar2 tbsp fine cut orange marmalade340g golden syrup2 tbsp chopped stem ginger2 large eggs210ml whole milk Preheat the oven to 180C (160C fan) and prepare a 10-cup capacity bundt pan by spraying with a light layer of oil (I prefer spray oils for this as its much more effective) making sure to coat all the nooks and crannies. Bundt pans are very detailed and if the pan isn?t prepared properly the cake may stick. Dust the inside of the pan with flour, again making sure to coat the whole thing. Turn the pan upside down and tap out any excess flour so that it is a thin coating. Place all the dry ingredients into a large bowl and whisk together to combine. Place the butter, sugar, marmalade, golden syrup and stem ginger into a saucepan and cook over medium heat until everything has melted together and you have a smooth mixture. Remove from the heat and allow to cool slightly before mixing in the milk, followed by the eggs. When combining the wet and dry ingredients do this for as short a time as possible...