Desserts Gingerbread Christmas Cake

Method

1. 1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease and line the base of 2 deep sided 20cm cake tins.

2. 2. Tip the butter, sugar and golden syrup into a saucepan and warm over a gentle heat until the butter has melted. Turn the heat up and simmer, stirring occasionally, until totally melted and combined.

3. 3. Remove from the heat and set aside to cool slightly.

4. 4. Sift the flour, bicarb and spices into a large bowl and whisk together, then make a well in the middle.

5. 5. Crack the eggs into the centre then add the milk and butter mixture and whisk until it forms a smooth batter.

6. 6. Pour the ginger beer over the top and quickly mix until incorporated. Divide between the cake tins and smooth the top over.

7. 7. Place into the oven to bake for 40-50 minutes, until golden brown and risen. The sponge should spring back when pressed gently in the centre.

8. 8. Remove and allow to cool in the tin before decanting and cooling totally on a wire rack.

9. 9. Meanwhile, place the softened butter into large bowl and beat until softened, then and cream cheese and beat until combined.

10. 10. Add the icing sugar and beat then add the orange zest and beat again until light and fluffy.

11. 11. When the cake has cooled, split each cake horizontally in half and place on piece on a serving plate/cake stand. Add ¼ of the icing and spread out add the next layer of cake and repeat.

12. 12. Tip – if your cake has risen and split in the centre, cut the top layer off to give and flat top. Eat the cake separately!!

13. 13. Run a palette knife around the edge of the cake to give the “naked” finish, with a little icing over the edges.

14. 14. Decorate with Christmas figurines and ornaments as you fancy!