This tasty gingerbread-style cake might come in handy over the coming weeks.

The pieces of sweet, slightly hot chopped stem ginger that run through it are a particular pleasure. Try the cake with a strong cup of tea in the afternoon, add some double cream to make a casual dessert, or go the whole hog and serve it with apple slices sauteed in a little butter and sugar. Alternatively you could cover the cake with a rich lemon icing, which would make a toothsome Christmas gift.

Spicy ginger cake

Serves 6

110g self-raising flour

2tsp ginger powder

1tsp mixed spice

1tsp cinnamon powder

1tsp ground cloves

50g stem ginger, chopped

1tsp bicarbonate of soda

50g soft brown sugar

2tbsp treacle

2tbsp golden syrup

80g unsalted butter

1 egg

100ml boiling water

Set the oven to 180C/gas mark 4.

Select a 22-24cm round cake tin and brush the inside with a little melted butter, then lightly dust the inside with a light coating of flour.

Sift the self-raising flour into a large bowl then add the spices, stem ginger and bicarbonate of soda.

Next add the sugar, treacle, syrup and butter to a small saucepan and stir over a low heat.

Once the sugar has dissolved add the contents of the pan to the bowl along with the egg and 100ml boiling water.

Mix everything thoroughly then pour the cake mixture into the cake tin.

Place the cake in the centre of the oven and bake for 20 minutes.

When cooked, remove the cake from the tin and place it on a wire rack to cool.

WINE MATCH

A well-balanced wine with flavours of tropical fruit and orange and a long finish.

2007 Royal Tokaji, 5 Puttonyos, Hungary (Corney & Barrow, £22.49)

The Honours, 58a North Castle Street, Edinburgh. Visit thehonours.co.uk or call 0131 220 2513.