Allinson are celebrating their 125th birthday this year and what better way to celebrate than with a giant slab of their gooey gingerbread cake.
If you are looking for a birthday cake recipe different from the traditional Victoria sponge, or perhaps an alternative Christmas cake this is the cake for you. It combines the wonderful warm flavours of ginger and orange and the molasses sugar adds a real depth of flavour to this moist cake. This soft sponge is then layered and topped with a soft cream cheese buttercream and drizzled with lashings of salted caramel sauce. For a finishing touch break up the crumbs from the gingerbread cut offs and crumbled on top.
Method
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Preheat the oven to 150°C (fan 140°C, gas mark 2). Grease and line three 8" sandwich tins.
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Melt together the butter, molasses sugar, milk and marmalade, in a pan over a low heat, then leave to cool.
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338g
Butter (Unsalted)
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338g
Unrefined Molasses Sugar (we like Billington's)
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450ml
Milk
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338g
Marmalade
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Mix the dry ingredients together in a mixing bowl and make a hollow in the centre.
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560g
Wholemeal Self-Raising White Flour
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1 ½ tsp
Ground Ginger
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3 tbsp
Cinnamon
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2 tsp
Nutmeg (Grated)
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3 tsp
Bicarbonate of Soda
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Slowly pour in the melted mixture, stirring all the time, to form a smooth batter.
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Beat in the eggs, then stir in the ginger and sultanas or raisins.
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2
Egg(s) (free range) (beaten)
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10
Stem Ginger (Preserved, Chopped )
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170g
Raisins
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Pour into the prepared cake tins and bake for 30 minutes or until risen and firm in the centre. Cool in the tin.
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Whilst the cakes are cooling, beat together the butter, cream cheese and icing sugar.
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200g
Butter (Unsalted) (Softened )
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200g
Icing Sugar (we like Silver Spoon)
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400g
Cream Cheese
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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.
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Finish by drizzling caramel sauce over the top of the cake.
Let's Bake
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