Gingerbread Birthday Cake by Allinson

Method

1. Preheat the oven to 150°C (fan 140°C, gas mark 2). Grease and line three 8" sandwich tins.

   Top Tip: How to Grease & Line a Circular Cake Tin

   How to Grease & Line a Circular Cake Tin

   Find out more

   Cut a strip of baking parchment slightly longer than the circumference of the tin and a few inches higher. Fold it back about 1 inch along its length, then snip it at an angle at intervals up to the fold, making a fringe effect.

   To attached the baking paper around the side of the tin press the paper and it will stick to the butter/oil, the snipped edge should overlap on the base of the tin.

   To cut the circle out use the tin as a template, drawing round the base with a pencil. Cut this out to fit over the snipped paper over the base.

   Make sure you grease and line your cake tin to prevent the cake from sticking to the side whilst baking, making it difficult to remove from the tin. Use a pastry brush and brush a small amount of butter or oil around the sides of the tin.

2. Melt together the butter, molasses sugar, milk and marmalade, in a pan over a low heat, then leave to cool.

   • 338g Unsalted Butter (Softened)
   • 338g Unrefined Molasses Sugar (we like Billington's)
   • 450ml Milk
   • 338g Marmalade

3. Mix the dry ingredients together in a mixing bowl and make a hollow in the centre.

   • 560g Wholemeal Self-Raising White Flour
   • 1 ½ tsp Ground Ginger
   • 3 tbsp Cinnamon
   • 2 tsp Nutmeg (Grated)
   • 3 tsp Bicarbonate of Soda

4. Slowly pour in the melted mixture, stirring all the time, to form a smooth batter.

5. Beat in the eggs, then stir in the ginger and sultanas or raisins.

   • 2 Large Free Range Egg(s) (Beaten)
   • 10 Stem Ginger (Preserved, Chopped )
   • 170g
     Raisins

6. Pour into the prepared cake tins and bake for 30 minutes or until risen and firm in the centre. Cool in the tin.

   Top Tip: How to Remove Your Cake From a Cake Tin

   How to Remove Your Cake From a Cake Tin

   For easy release bake a cake in a loose bottomed tin and push up the base of the cake to release. If you have not used a loose bottomed tin, run a knife around the inside of the tin to loosen the cake from the edges then with your hand covering the cake top, tip the cake tin over to remove the cake. Place on a cooling rack to cool.

7. Whilst the cakes are cooling, beat together the butter, cream cheese and icing sugar.

   • 200g Unsalted Butter (Softened)
   • 200g Icing Sugar (we like Silver Spoon)
   • 400g Cream Cheese

8. Once the cakes are fully cooled, carefully slice the tops of the sponges to make them level. Spread some of the buttercream on top of one sponge and sandwich it with another layer on top. Repeat the process and spread the remaining buttercream on the top and sides of the cake. You can achieve a smooth finish to the buttercream by warming a palette knife in warm water before running it around the top and sides of the cake.

9. Finish by drizzling caramel sauce over the top of the cake.

   • 260g Salted Caramel