Love the flavour of gingerbread but not sure about conventional sticky heavy gingerbread cakes?
Light gingerbread cake with cream cheese icing, blueberries & candied ginger 'the yummiest you've ever made!' '...so delicious, I ate it all in one go!' Tasters |
Try this delectable new cake from 67goingon50*. It's full of the flavours of dark sugar and molasses, with layers of gorgeous spices. Frosted with fluffy cream cheese icing and studded with fresh blueberries and candied ginger, the cake is sure to please a crowd.
67's gingerbread cake is not as intense as a normal gingerbread; the texture is fluffier, finer crumbed and less sticky. There is an option for more spice. But, just as it is, the cake is light and refreshing -- like an oasis among the many rich and densely flavoured items on offer during the festive season or at Halloween.
The recipe makes a great deal of batter - enough for a three-tier cake. 67 recommends using about 2/3 of a cup of the batter for cupcakes (to keep the kids happy while the finished product sits in the fridge awaiting guests.)
The cake does cost a little more than a standard cake but it is for a crowd.
150 ml full fat milk4 tablespoons black treacle
375 gm/13.2 oz plain flour (or 67's choice 275gm white +100gm self-raising brown flour)3 teaspoons baking powder1.5 teaspoons baking soda275gm/9.7oz light brown sugar
min 1.5-max 2 teaspoons ground cinnamon
min 1-max 2 tsp ground gingermin 1/4-max 1/2 tsp cloves
225 ml vegetable oil300 ml buttermilkThree large eggs, slightly beaten3 tablespoons rum/brandy (opt)1.5 teaspoons vanilla
2 tablespoons syrup from jar of ginger in syrup
125 gm/4.4oz slightly salted butter300 gm/10.5oz icing sugar150 gm/5.2oz full fat cream cheese1 tsp caramel (or vanilla) extract2 generous handfuls blueberries
- Line tin with greaseproof paper: either a 10x13 inch/26x33cm sheet pan (or equiv) OR for a deeper cake, 9"x11"/23x28cm pan
- Gently heat milk & treacle in saucepan, watching it carefully; bring to a gentle simmer - don't let it boil; set aside to cool
- Preheat oven to 180c/350F
- In a large bowl, whisk flour, baking powder, baking soda, sugar & spices, breaking up any lumps
- Using electric beaters, in a separate jug, whisk oil, buttermilk, eggs, rum/brandy & vanilla; add milk treacle mix; beat until well combined
- Mix wet ingredients into dry; beat with electric whisk to a smooth uniform batter
- Bake 25 to 30 mins (for sheet pan) or 45-50 mins (smaller pan) until skewer comes out clean, turning cake from front to back half-way
- Cool completely
- Brush surface with syrup from jar (if making ahead, the cake can be well wrapped in cling film and refrigerated up to 2 days)
- Whip butter and half the icing sugar in a large bowl
- Add remaining icing sugar, cream cheese & vanilla
- Mix again until smooth
- Cover cake
- Arrange rows of berries on top; scatter with candied ginger
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