I started with the salted caramel sauce as it needs time to cool and thicken up. In a pan I melted 57g Stork. Once melted I added 165g dark brown sugar and 175ml double cream. I kept stirring and let the sauce bubble for 5 minutes. I then added 2 tsp vanilla extract and 1/2 salt. I poured it into a bowl and cooled it in the fridge. It took a good few hours to thicken up.
I baked the cake in a ring bundt tin, you can easily pick one up if you don’t have one. I greased it with butter and dusted with flour to ensure the cake didn’t stick.
In a bowl I whisked together 250ml Guinness (you could also use another dark stout), 340g black treacle, 165g dark brown sugar, 170ml vegetable oil and 3 large beaten eggs.
I sifted together 255g plain flour, 2 tsp baking powder, 1/2 tsp bicarbonate of soda, 2 tbsp ground ginger, 1 tsp cinnamon, 1/4 tsp nutmeg and 1/2 tsp salt. I added this to the wet ingredients and mixed in.
I baked on 180C/350F/Gas Mark 4 for 45 minutes until it was a deep rich brown and a skewer came out clean.
Let it cool for 5 minutes then tip it out of the tin. If it doesn’t come out straight away, run a knife along the edges and around the middle ring. Leave to cool before smearing on the sauce and garnishing with some chopped crystallised ginger.
I ended up making this cake twice, one for the Macmillan Coffee Morning bake sale at work, and again for my colleagues as I got caught up in organising the bake sale and forget to take any photos the first time round! It was enjoyed both times and I even came second in the Bake Off competition we ran in conjuction with the bake sale. I was pretty pleased! It’s a really moist cake, full of warming smokey flavours and the rich caramel sauce is to die for!
Recipe slightly adapted from Chow.
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Gingerbread Bonfire Cake with Salted Caramel Sauce
- 57 g Butter
- 330 g Dark brown sugar
- 175 ml Double cream
- 2 tsp Vanilla extract
- 1 tsp Salt
- 250 ml Guinness
- 340 g Black treacle
- 175 ml Vegetable Oil
- 3 Eggs
- 225 g Plain flour
- 2 tsp Baking Powder
- 2 tbsp Ground ginger
- 1/2 tsp Bicarbonate of Soda
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 2 tbsp Crystallised ginger chopped
To make the salted caramel sauce. Melt the butter in a pan, then add 165g of the dark brown sugar and the double cream. Keep stirring and let the sauce bubble for 5 minutes. Then add the vanilla extract and 1/2 tsp of the salt. Pour it into a bowl and cool it in the fridge for a few hours to thicken up
Grease the cake tin with butter and dust with flour
In a bowl whisk together the Guinness, black treacle, 165g of the dark brown sugar, vegetable oil and eggs
In a separate bowl, sift together the plain flour, baking powder, bicarbonate of soda, ground ginger, cinnamon, nutmeg and 1/2 tsp of the salt. Add this to the wet ingredients and mix in
Pour into the cake tin and bake on 180C/350F/Gas Mark 4 for 45 minutes until it is a deep rich brown colour and a skewer comes out clean
Let it cool for 5 minutes then tip it out of the tin. If it doesn't come out straight away, run a knife along the edges and around the middle ring. Leave to cool before smearing on the salted caramel sauce and garnishing with the chopped crystallised ginger