This Gingerbread Cake would be perfect as an alternative for a Christmas Fruit Cake, the rich ginger and treacle taste is balanced wonderfully against out gingerbread buttercream for a festive treat.
- Prep Time : 25 minutes
- Cook Time : 25 minutes
- Yield : 12-15
- For the Cake
- Butter unsalted - 250g/8oz
- Light Muscavado Sugar/Light Brown Sugar - 250g/8oz
- Black Treacle - 100g/3 1/2oz
- Golden Syrup - 100g/3 1/2 oz
- Plain Flour - 400g/13oz
- Bicarbonate of Soda - 2 Tsp
- Ground Ginger - 2 Tsp
- Ground Cinnamon - 2 Tsp
- Medium Eggs - 4
- Milk (skimmed, semi skimmed or full fat). - 250ml/8fl oz
- To make the Buttercream
- Butter unsalted - Softened - 200g
- Sugar and Crumbs Gingerbread Icing Sugar - 400g
- Pre-made Gingerbread Cookies - 12-15
Preheat the oven to 180c and then grease and line two 8 inch round cake tins with baking paper, make sure that the bottom and sides are all covered well.
Take a large clean saucepan and add the butter, sugar, treacle and syrup. Melt the ingredients on a medium heat until the butter and sugar have melted. Stir well as the ingredients melt to make sure they combine.
Place the sugar mixture into a large bowl so it can cool down for 10 -15 minutes.
In a clean bowl or mixer add the eggs and milk and whisk together, pour in the cooled sugar mixture and whisk in, sift over the flour, ginger,cinnamon and bicarbonate of soda and fold in until combined.
Divide the mixture between the two tins evenly and then place in the oven for 25 mins to bake.
The cake should be well risen and a skewer when inserted comes out clean, leave in the tin for 10 mins to cool before transferring to a wire cooling rack to cool completely.
In the meantime make the buttercream by beating the butter in a mixing bowl on a medium speed for 3 minutes until creamy, gradually add in the icing sugar and beat until smooth and creamy. Add a drop off hot water if your butter is a little stiff.
When the cakes are cooled take your first sponge and using a serrated knife slice off the domed top and then slice the cake horizontally so you have two layers, repeat with the second sponge.
Place the first sponge onto your serving plate or board and secure by putting a blob of buttercream underneath, use a palette knife to cover the first layer with buttercream and spread evenly, add the second layer and spread with buttercream again, add the third layer and repeat. Finally add the top layer, take a large blob of buttercream and then spread across the top and down the sides, cover completely until the cake has a thin layer. Place in the fridge so the buttercream can crust for 10 mins.
Add the remaining buttercream to a piping bag fitted with a nozzle of your choice and then pipe the blobs on the cake so that when cut each slice has a buttercream blob.
Use sprinkles to decorate if desired and add the gingerbread men by applying a small blob on to the back of the biscuit and attaching to the cake inline with each buttercream blob.