The night’s are drawing in and getter darker, which makes me feel excited for Halloween, Bonfire Night and Christmas, but I really do miss the light nights! Well this Gingerbread Bonfire Cake is all about darkness anyway. Made with treacle, dark brown sugar and some Guinness for good measure. It was described as ‘Bonfire Night in a cake’ by my colleagues which is why I titled it appropriately. It really is the perfect cake for this time of year.
I started with the salted caramel sauce as it needs time to cool and thicken up. In a pan I melted butter. Once melted I added dark brown sugar and double cream. I kept stirring and let the sauce bubble for 5 minutes. Then I added vanilla extract and salt. I poured it into a bowl and cooled it in the fridge. It took a good few hours to thicken up. If you don’t fancy making the sauce you can of course use a shop bought one!
In a bowl I whisked together Guinness (you could also use another dark stout), black treacle, dark brown sugar, vegetable oil and eggs.
In another bowl I sifted together flour, bicarbonate of soda, ground ginger, cinnamon, nutmeg and salt.
Then I added this to the wet ingredients and mixed in.
To bake the cake I used a ring shaped bundt tin, you can easily pick one up if you don’t have one. I greased it with vegetable oil to ensure the cake didn’t stick. It baked for 45 minutes until it was a deep rich brown and a skewer came out clean.
I let it cool for 5 minutes then tipped it out of the tin, then I left it to cool.
To decorate I smothered the cake with caramel sauce, then added chopped crystallised ginger on top for extra spice and a lovely crunch.
The Gingerbread Bonfire Cake is a really moist cake, full of warming smokey flavours and the rich caramel sauce is to die for!
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Gingerbread Bonfire Cake with Salted Caramel Sauce
For the caramel sauce (or use a shop bought sauce)
- 50 g Butter
- 140 g Dark brown sugar
- 150 ml Double cream
- 1 1/2 tsp Vanilla extract
- 1/2 tsp Salt
For the sponge
- 250 ml Guinness or other dark stout
- 165 g Dark brown sugar
- 340 g Black treacle
- 175 ml Vegetable Oil
- 3 Eggs large
- 225 g Self raising flour
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 2 tbsp Ground ginger
- 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 the dark brown sugar and the double cream. Keep stirring and let the sauce bubble for 5 minutes. Then add the vanilla extract and the salt. Pour it into a bowl and cool it in the fridge for a few hours to thicken up
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. I grease my bundt tin with vegetable oil, and I use a pastry brush to get it into all of the cracks. If you have a preferred way of greasing your bundt tin that has always worked for you, then please do stick with it
In a bowl whisk together the Guinness, black treacle, 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 the salt. Add this to the wet ingredients and mix in
Pour into the cake tin and bake 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 fully before smearing on the salted caramel sauce and garnishing with the chopped crystallised ginger. You may need to blast the caramel sauce for 30 seconds in the microwave to make it runny again
This cake is amazing served with custard. Store leftovers in an airtight container and eat within 3 days
Recipe adapted from Chowhound.
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