Go Back
+ servings
Gingerbread Bonfire Cake
Print

Gingerbread Bonfire Cake with Salted Caramel Sauce

Ginger and black treacle cake with salted caramel sauce and crystallised ginger
Course Dessert
Cuisine British
Keyword Cake
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12
Author thebakingexplorer

Ingredients

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
  • ½ tsp Bicarbonate of Soda
  • ½ tsp Salt
  • 2 tbsp Ground ginger
  • 1 tsp Cinnamon
  • ¼ tsp Nutmeg

For decoration

  • 2 tbsp Crystallised ginger chopped
  • 150 g Caramel sauce good quality shop bought or homemade

Instructions

  • 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 warm the caramel sauce for 15 seconds in the microwave to make it runny enough to drizzle over the cake
  • This cake is amazing served with custard. Store leftovers in an airtight container and eat within 3 days

Notes

If you need a caramel sauce recipe, try my Homemade Caramel Sauce.