Christmas Gingerbread Cake


Christmas Gingerbread Cake

So this is Christmas in a nutshell. Well, its not really, its just a delicious cake but it is Gingerbread themed soooo its Christmassy! But anyway. I posted my Gingerbread Cake back in March 2015 for the UK Mother’s Day, but its a loaf cake, and I wanted to post a delicious layer cake version for this Christmas season!
I will admit that I did buy the little Gingerbread Men that I decorated the cake with from Tesco as I want to show that it works, and I honestly did not have time to make any myself. HOWEVER, you can use this delicious Gingerbread Men recipe buy use a really small cookie cutter and you’ll be there!

Prep Time: 20 Mins
Cook Time: 50 Mins
Total Time: 1 Hr 10 Mins

A Two-Layer Gingerbread Cake with Ginger Buttercream Frosting.. the perfect Christmas cake for the Festive Season!
Course: Cakes
Keyword: Gingerbread
Servings: 16 Slices
Calories: 540 kcal
Author: Jane's Patisserie

Ingredients
The Cake
•                   250 g Unsalted Butter/Stork
•                   250 g Light Brown Sugar
•                   250 g Golden Syrup
•                   250 g Black Treacle
•                   500 g Self Raising Flour
•                   4 tsp Ground Ginger
•                   3 medium Eggs
•                   350 ml Whole Milk

The Frosting
•                   250 g Unsalted Butter
•                   500 g Icing Sugar
•                   1 tsp Ground Ginger
•                   1 tsp Vanilla Extract

The Decoration
•                   Mini Gingerbread Men
•                   Sprinkles
•                   Gingerbread Crumbs

Instructions
1.     Preheat your oven to 160C/150C Fan and grease and line two 8″ Round Baking Tins (deep ones!)
2.         Add the Butter, Light Brown Sugar, Golden Syrup, and Black Treacle to a large pan and heat gently and stir frequently until the mixture has melted and is smooth. Leave to cool slightly!
3.      Sift the Self-Raising Flour into a LARGE bowl, and add the Ground Ginger. Whisk briefly so the ginger is distributed! Pour in the melted Sugar/Butter/Syrup mixture and beat together till smooth.
4.    Add in the Eggs, and Milk and beat again till smooth. It’ll be reasonably runny, and will nearly fill a large bowl, so be careful!
5.         Split the mixture between the two tins, and bake in the oven for 45-50 minutes until baked through.
6.        A cake skewer should come out clean, and when you listen to the cake it will not be making a ‘bubbling/crackling’ sound. Sometimes, a cake skewer can come out clean, but if the cake is still make the noise, its not quite done!
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Full Recipe: Click Here

Created: BANKHEALTHY

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