This sumptuous Christmas bake is covered in a decadent icing, finished with gingerbread biscuits and dusted with desiccated coconut ‘snow’.
- 150ml full-fat milk
- 3 tbsp black treacle
- 225ml vegetable oil, plus a little for greasing
- 375g plain flour
- 3 tsp baking powder
- 1½ tsp bicarbonate of soda
- 375g light brown soft sugar
- 1½ tsp ground cinnamon
- 1½ tsp ground ginger
- 3 good pinches of ground cloves
- 300ml buttermilk
- 3 large eggs
- 3 tbsp dark rum (optional – replace with extra milk, if you like)
- 1½ tsp vanilla extract
For the caramel biscuit icing
- 250g pack slightly salted butter, very soft
- 600g icing sugar, plus a little extra for dusting
- 300g full-fat cream cheese
- 2 tsp vanilla bean extract
- 200g smooth caramelised biscuit spread (I used Lotus Biscoff biscuit spread)
- 50g desiccated coconut, to decorate
- silver edible glitter (optional)
- gingerbread shapes (see tip)
- Measure the milk and treacle into a saucepan (grease the measuring spoon with a little oil first and the treacle will easily slide off). Bring to a gentle simmer and stir until combined, then set aside to cool. Meanwhile, grease 3 x 20cm loose-bottomed cake tins with a little oil and line the bases with baking parchment (if you don’t have enough cake tins, see tip). If the tins are any shallower than 4cm, line the sides with a deep collar too. Heat oven to 180C/160C fan/gas 4.
- Measure the flour, baking powder, bicarbonate of soda, sugar and spices into a large bowl, then add 1/2 tsp fine salt. Mix the dry ingredients together with a large whisk; if there are any large lumps of sugar, squeeze these through your fingers until you have an even, sandy-textured mixture.
- In a jug, whisk the oil, buttermilk, eggs, rum and vanilla. Add the milk and treacle mixture, and mix well. Pour the wet ingredients into the dry, and whisk into a smooth batter. Divide between the tins and bake for 25-30 mins until a skewer inserted into the centre of the cakes comes out clean. You may have to swap the cakes over to cook evenly, but don’t do this until they’ve had at least 20 mins cooking. Cool the cakes in their tins for 10 mins, then transfer to a wire rack, peel off the parchment and leave to cool completely. Once cooled, you can wrap the sponges in cling film and store in a cool place for 4 days, or freeze for up to 2 months – the texture and flavour will be all the better for it.
You can find complete recipes of this Gingerbread cake with caramel biscuit icing in bbcgoodfood.com