My main celebration was baking a ginger spice cake. It was based on this spiced wacky cake recipe: https://www.thecountrycook.net/spiced-wacky-cake/
I'd had the recipe saved on Pinterest for a while so this was a good opportunity to use it! I didn't know what a wacky cake was, but on the site Brandie explains that they're also called Depression-era cakes because they were good to make if you didn't have many ingredients in such as eggs, butter and milk. This recipe uses white vinegar and vegetable oil.
The original recipe uses pumpkin spice. I'm not sure if that's widely available in the UK, but there might be some places that do it.. I decided to use ginger and mixed spices instead though, so I put a tablespoon of ginger and mixed spice in (rather than 1TBSP pumpkin spice). The frosting for the spiced wacky cake is a vanilla buttercream one from the Food Network website, but the site itself isn't available in the UK (not sure why!) so I couldn't see the recipe. Rather than make another vanilla frosting I decided to use the cream cheese icing one from the frosted white chocolate Easter cake I've made a few times (most recently this Easter). You can see that recipe here: https://livingseasonal.blogspot.com/2017/04/frosted-white-chocolate-easter-cake.html
I'd previously used the same icing for the ginger beer cake I baked for Madron 2016, so thought it would work. It did go well and the cake itself tastes quite nice. Nice flavour and the ginger and mixed spices aren't too overpowering. The sponge is a bit chewier than some cakes though, maybe because of the oil. Here are a couple of pics:
|The mark is just a hole in the icing!|