Dark and stormy gingerbread cake
Serves: 16
Prep time: 55 minsTotal time: 
Recipe photograph by Martin Poole
Dark and stormy gingerbread cake
Spiced, ginger beer-infused sponges, a rum-spiked buttercream and butterscotch sauce with a lively drink on the side make for three layers of Christmas joy.
Serves: 16
Prep time: 55 minsTotal time: 
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Nutritional information (serving)
Calories
478Kcal
Fat
22gr
Saturates
9gr
Carbs
63gr
Sugars
40gr
Fibre
2gr
Protein
6gr
Salt
0.8gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 120ml ginger beer
- 65g black treacle
- 175ml vegetable oil, plus extra to grease
- 290g plain flour, sifted
- 2 ½ tsp baking powder
- 1 tsp bicarbonate of soda
- 290g light soft brown sugar
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- ½ tsp ground allspice
- ½ tsp fine salt
- 200ml buttermilk
- 3 medium eggs
- zest of 2 limes
- 3 tbsp dark rum
For the butterscotch sauce
- 40g unsalted butter
- 60g dark soft brown sugar
- 1 tsp ground ginger
- 1 tbsp golden syrup
- 75ml double cream
- ½ tsp sea salt flakes
For the buttercream
- 150g softened unsalted butter
- 190g icing sugar
- 225g full-fat soft cheese
- juice of 1 lime
- 2 tbsp dark rum
Step by step
- Pour the ginger beer into a small saucepan and add the treacle. Heat to a gentle simmer and stir until combined, then set aside to cool completely. Meanwhile grease three 18cm round cake tins and line with baking paper. Preheat the oven to 180°C, fan 160°C, gas 4.
- Mix together the flour, baking powder, bicarb, light brown sugar, spices and salt in a large bowl. In a separate large bowl, use a balloon whisk to whisk together the oil, buttermilk, eggs and lime zest until combined. Whisk in the rum and the cooled treacle mixture. Pour the wet ingredients into the dry and whisk to a smooth batter. Divide evenly among the prepared tins and bake for 22-25 minutes or until a skewer inserted comes out clean. Leave the sponges to cool for about 30 minutes, then remove from the tins and transfer to a wire rack, flat side up, to cool completely.
- While the cakes are baking, make the butterscotch sauce. Gently heat the butter, dark brown sugar, ginger and golden syrup in a small pan, stirring occasionally, until melted and smooth. Once it starts to bubble, stir in the cream and sea salt. Simmer for a further 2 minutes, then remove from the heat and allow to cool. Once cooled, chill for 30-60 minutes or until thick but still pourable.
- For the buttercream, beat the butter until very pale and creamy. Sift over the icing sugar and beat for a few more minutes. Beat in the soft cheese, then gradually beat in the lime juice and rum until smooth.
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To assemble, place one sponge on a cake stand or serving plate and spread with some of the buttercream. Drizzle over a spoonful of the butterscotch, then top with another sponge layer and repeat with more buttercream and butterscotch. Top with the final sponge, then cover the whole cake with the rest of the buttercream, skimming the sides with a palette knife so you can see some of the cake through the icing. Drizzle the remaining butterscotch on top of the cake, letting it drip down the sides. Cut into slices to serve. Leftovers will keep for 3-4 days in an airtight container in the fridge; return to room temperature before serving.Dark and stormyServes 1. Fill a highball glass with ice, then pour in 20ml of lime juice and 10ml of sugar syrup. Top up with about 100ml of ginger beer, then ‘float’ 50ml of dark rum on top. Garnish with lime slices and stir before serving.
