We don’t usually drink much besides wine with dinner or an occasional beer with punjabi mix, but every once in a while we’ll invent a strange and delightful drink. Usually this involves ginger beer, because we love ginger beer. Recently, we tried ginger beer and drambuie. It was really good! Sweet but refreshing, with a nice kick to it. I added some fresh lemon to mine, because I like everything with lemon. This cake was inspired by that experiment. It’s flavored with drambuie and a little powdered ginger, and it has chopped crystallized ginger mixed into the batter. It was really good! Oh yeah, and it has chocolate chips, because everything should have chocolate chips. The second time I made it I glazed it with a mix of powdered sugar and drambuie, but that’s not pictured here. I made the cake in my smallish deepish new old French cake pan. You could make it in a normal 8 or 9-inch cake pan, and it will be just as good, but flatter. And it might not need to cook as long.
Here’s Belle and Sebastian with For the Price of a Cup of Tea.
1 cup powdered sugar
1 cup flour
1/2 t salt
1/2 t powdered ginger
3 T drambuie
6 T very soft unsalted butter
1/2 cup chocolate chips
1/2 cup crystallized ginger, chopped quite fine
1/4 cup powdered sugar
2 T drambuie
Preheat the oven to 350 and butter and flour a cake pan.
In a large bowl, whisk the eggs until light, frothy and lemon-colored. Whisk in the powdered sugar.
Stir in the flour, salt and powdered ginger, and beat until light and fluffy.
Stir in the drambuie and the butter, beating until the butter is completely incorporated. Stir in the chocolate chips and the ginger.
Bake for 20 – 25 minutes, until the cake is golden on top and springs back when you press on it. Let cool, remove from the pan.
If you’d like a drambuie glaze, mix the powdered sugar and enough drambuie to make it about as thick as light cream. Pour this over the cake, letting it run down the sides. Allow to set.