The best festive cake!

 

 

Gingerbread cake with Salted Caramel Icing and Homemade Honeycomb

I came across this recipe a few weeks ago, and have been really looking forward to making it ever since! I’m no great shakes when it comes to baking, and definitely need a few lessons in the food styling department, but this is so delicious that I thought it was worth sharing, in case you need an alternative to the usual Christmas cake over the holidays.

I added more sugar in the form of a honeycomb topping because, Christmas!  If you can’t have sugar in five different forms at this time of year then, quite frankly, when can you?

 

For the cakes (makes 3 tiers)

150ml full fat milk

3tbsp black treacle

225ml vegetable oil

375g plain flour

3tsp baking powder

1&half tsp bicarb. soda

375g light brown soft sugar

1&half tsp ground cinnamon

1&half tsp ginger

300ml buttermilk

3 large eggs

1&half tsp vanilla extract

 

Measure milk and treacle in a saucepan.  Bring to a simmer and stir until combined.  Set aside to cool.

Grease cake tins and heat oven to 180C (165C fan assisted)

Put flour, baking powder, bicarb, sugar and spices into a large bowl and mix.

In a jug whisk oil, buttermilk, eggs and vanilla extract.  Add to dry ingredients, along with treacle mixture. Mix together.

Pour between tins and bake 25-30mins. Rotate tins half way through.

 

For the icing

250g butter

600g icing sugar

300g full fat cream cheese

2tsp vanilla extract

200g salted caramel sauce (I used a whole jar and got mine from M&S)

 

Whisk everything together and refrigerate for 30 mins.

 

For the honeycomb

75g caster sugar

2tbsp golden syrup

2tsp bicarb. soda

 

Line a baking tray with greaseproof paper.

Heat sugar and syrup in a saucepan over a low heat until the sugar has dissolved.

Increase the heat and boil until the mixture turns golden – don’t let it get too dark or it will taste bitter.

Remove the pan from the heat and quickly whisk in the bicarb.  The mixture will bubble up. Immediately pour it on to the lined tray.

Allow to cool and then break into pieces.

 

This recipe will make a 3 tier cake with lots of icing left over.  I put together a double layer one for Mr M’s work, and kept the third layer for us.  Baker’s treat! 🙂

 

Happy baking!

 

E x