Rich with the warm flavours of ginger and orange, we've used molasses sugar to really add a depth of flavour to this moist ginger bread cake. We've used wholemeal flour in the sponge to compliment the flavours. To ice, we've topped ours with a soft cream cheese buttercream and used lashings of salted caramel sauce. For a finishing touch break up the crumbs from the gingerbread cut offs and crumble on top.
Preheat the oven to 150°C (fan 140°C, gas mark 2). Grease and line three 8" sandwich tins.
Step 2:
Melt together the butter, molasses sugar, milk and marmalade, in a pan over a low heat, then leave to cool.
Step 3:
Mix the dry ingredients together in a mixing bowl and make a hollow in the centre.
Step 4:
Slowly pour in the melted mixture, stirring all the time, to form a smooth batter.
Step 5:
Beat in the eggs, then stir in the ginger and sultanas or raisins.
Step 6:
Pour into the prepared cake tins and bake for 30 minutes or until risen and firm in the centre. Cool in the tin.
Step 7:
Whilst the cakes are cooling, beat together the butter, cream cheese and icing sugar.
Step 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.
Step 9:
Finish by drizzling caramel sauce over the top of the cake.
Ingredients
MetricImperial
For the Sponge
338gBillington's unrefined molasses sugar
338gUnsalted butter (softened)
450mlMilk
338gMarmalade
560gWholemeal self-raising white flour
1 1/2 tbspGround ginger
3 tbspCinnamon
2 tspNutmeg (grated)
3 tspBicarbonate of soda
2Large free range egg(s) (beaten)
10Stem ginger (preserved, chopped)
170gRaisins
For the Buttercream
200gUnsalted butter (softened)
200gSilver spoon icing sugar
400gCream cheese
For the Topping
260gSalted caramel
Utensils
3x 8in sandwich cake tins
Pallet knife
Recipe Reviews
Surely the quantities for the buttercream cant be right. 200g of butter and only 200g of icing sugar then 400g of cream cheese. Just a runny mess with no consistency
Cake is delicious though
My nan made this for my Birthday last year and it was the tastiest cake I've ever had! So moist and full of flavour 😊
