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Gingerbread Cake – A Festive Treat
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Author:
Matt Dobson
Ingredients
225
gm salted butter
room temperature
450
gm golden syrup
155
gm brown sugar
250
gm milk
3
eggs
3
tsp
ground ginger
2
tsp
ground cinnamon
1/4
tsp
ground cloves
460
gm plain flour
2
tsp
baking powder
Frosting
220
gm icing sugar
160
gm cream cheese
20
gm butter
juice 1/4 lemon
Christmas Cookies to decorate
Instructions
Pre-heat oven 150 degrees.
Grease a 24cm spring form tin.
Add butter, syrup and sugar to TM bowl. Melt 7 min/60 degrees/Speed 3.
Add milk to bowl. Combine 10 sec/Speed 5.
Add all the spices and eggs into the TM bowl. Combine 10 sec/Speed 5.
Add the flour and baking powder to the mixture. Mix 1 min/Speed 5.
Pour the batter into the prepared tin.
Bake for 2 hours.
After 1 hour check the cake every 20 minutes to ensure the oven is not too hot. If large cracks are appearing turn the oven down by 10 degrees.
Frosting
Place the frosting ingredients in the TM bowl. Process 1min/Speed 7. (scrape down intermittently)
Decorate the cake as desired.