This Autumnal bundt cake, inspired by the humble toffee apple, is perfect for feeding a bonfire night crowd; it’s easy to make, packed with flavour and can be enjoyed hot with ice cream or cold alongside your post-fireworks drink.
For the gingerbread:
- 150g butter
- 125g dark brown soft sugar
- 175g golden syrup
- 200g black treacle
- 4 balls stem ginger, chopped
- 2tsp ground ginger
- 1tsp ground cinnamon
- 1/2 freshly grated nutmeg
- 250ml milk
- 3 eggs
- 1tsp bicarbonate of soda
- 300g plain flour
- 3 Golden Delicious apples, peeled and chopped (about 1-2cm cubes)
For the rum caramel:
- 200g caster sugar
- 125ml water
- 100ml double cream
- pinch salt
- 2tbsp rum (or brandy)
- Preheat the oven to 170c. Grease a 22cm bundt tin (or 20cm square tin) with butter then dust with plain flour and tap off the excess. Set aside.
- For the gingerbread place the butter, sugar, syrup, treacle, stem ginger and spices in a large saucepan over a medium heat. Melt the ingredients together, stirring occasionally, until you have a smooth liquid. Set aside to cool for 5 minutes then stir in the milk and eggs.
- In a large bowl briefly stir the bicarbonate of soda and flour to combine. Add in the warm liquid and beat until you have a smooth batter (this should only take a minute or so- I do it by hand).
- Finally, add the chopped apples and briefly stir, then scrape the batter into the prepared tin and bake for 35-45 minutes until a skewer comes out clean with a few moist crumbs attached.
- Leave the cake in the tin for 10 minutes to cool a little while you make the caramel. For the caramel just pop the water and sugar in a saucepan and heat gently until the sugar dissolves (do not let it boil and do not stir it at this stage). Once the sugar has dissolved up the heat and boil the syrup until it reaches a deep golden colour, then add in the cream, salt and rum and stir (it will spit a little but don’t worry, just watch your hands!). Set aside once your caramel is smooth and lump free.
- Now turn out your bundt cake (it will still be warm) and prick it all over with a skewer. Pour over most of the caramel, allowing it to sink into the holes. Serve with ice cream and any leftover caramel.
I know, I said I would post something healthy and nutritious, but I’m not (yet). I made these sticky gingerbread bars with maple buttercream and pecan praline over Christmas and completely forgot to share the recipe (despite taking photos etc). I know they’re a little unseasonal now but it’s still winter so why not hang on to all that is spicy and indulgent?!
For the gingerbread:
- 250g butter
- 250g soft dark brown sugar
- 80g black treacle
- 180g golden syrup
- 325ml milk
- 375g plain flour
- 1 1/2 tbsp ground ginger
- 1 tbsp cinnamon
- pinch mixed spice
- 2 tsp bicarbonate of soda
- 2 eggs
For the maple buttercream:
- 100g soft butter
- 600g icing sugar
- 100g cold maple toffee sauce (shop bought OR made by melting together 75g butter, 50g golden syrup, 3tbsp maple syrup and 75g dark brown soft sugar, bringing to the boil then adding 50ml double cream and a pinch salt)
- 2tbsp milk
For the pecan praline:
- 100g granulated sugar
- 100g roughly chopped pecans
- Preheat the oven to 170c (fan). Grease and line a square brownie tray (about 20x20cm).
- Melt together the butter, sugar, treacle and golden syrup in a saucepan over a gentle heat. Stir occasionally then take off the heat and mix in the milk. Leave for 10 minutes to cool.
- In a large bowl, mix together the flour, bicarbonate of soda and spices. Make a well in the centre and crack in the eggs. Stir the eggs to break them up and incorporate some flour, then start gradually adding your buttery syrup liquid. Continue mixing (I do this with a wooden spoon) until all the liquid has been incorporated and you have a lump free batter.
- Pour into the prepared tray and bake for 45-55 minutes. When it is ready a skewer should come out with just a few moist crumbs attached when inserted.
- While the gingerbread is cooking, make the maple toffee sauce (if you’re not using shop bought); the method for this is in the ingredients list above.
- Once cooked turn the gingerbread onto a wire rack to cool.
- Now make your pecan praline. Simply place the pecans and sugar in a heavy bottom pan and heat gently until the sugar begins to melt. Tilt the pan occasionally to coat the nuts but don’t feel tempted to stir or the sugar will crystallise. Once the sugar reaches a deep golden colour remove from the heat and pour onto a piece of greaseproof paper to set. Once hard and cool break up the praline into small pieces (or a course dust if you prefer).
- Your final step is to make the buttercream. Put the soft butter in a bowl (or bowl of a stand mixer) and whisk until light. Gradually add the icing sugar and keep whisking until you have a pale and fluffy buttercream base (this will take 5-10 minutes).
- Once you’ve reached this stage add the milk and toffee sauce and whisk again until it is fully incorporated. The finished buttercream should be light brown in colour.
- To assemble the gingerbread bars simply slice the cake into 12 fingers and drizzle with any remaining toffee sauce you might have (optional) then pipe on the buttercream. Top with the pecan praline and serve.
This indulgent ginger and date pudding is made for those miserable winter evenings where you just want to curl up and watch a film with a bowl of something warm, comforting and nostalgic…
- 225g butter
- 225g soft dark brown sugar
- 70g black treacle
- 165g golden syrup
- 200g pitted dates
- 200ml boiling water
- 100ml milk
- 350g plain flour
- 2tsp bicarbonate of soda
- 2tbsp ground ginger
- 1tsp ground cinnamon
- 1tsp mixed spice
- 2 eggs
- For the sauce: 100g dark brown sugar, 75g butter, 50ml maple syrup, 50g golden syrup, 75ml double cream, pinch sea salt
- Preheat the oven to 170c. Grease a pudding dish (or chosen vessel) with butter.
- Roughly chop the dates and place in a small bowl, then pour over the boiling water. While the dates are soaking, melt the butter, sugar, treacle and syrup in a large saucepan. Once melted, add the soaked dates and water. Stir together.
- Now gradually pour in the milk. Stir together until well combined. Set aside.
- Sift the plain flour, bicarbonate of soda, ginger, cinnamon and mixed spice into a large mixing bowl. Make a well in the middle and break in the eggs. Briefly mix the eggs to break up then gradually add the melted ingredients from the saucepan. Stir together with a wooden spoon until you have a smooth, lump-free batter.
- Pour the batter into the prepared dish and bake for 40-50 minutes (or until a skewer comes out with a few moist crumbs attached when inserted).
- While the pudding is cooking, make the butterscotch sauce. To do this simply place the sugar, butter and syrups in a small saucepan and melt together until gently bubbling, then remove from the heat and stir in the cream and salt.
- Serve the pudding warm with a generous helping of sauce and vanilla ice cream.
This four layer ginger cake filled with lightly salted toffee sauce and tangy cream cheese frosting is a great alternative to the classic Christmas fruit cake, and is usually the preferred option in my house.
The Scandi-style flowers I’ve used for decoration were sent to me by Bloom & Wild, a brilliant flower delivery company who focus on carefully selecting the best seasonal blooms. The bouquet I received ( the Sadie) is part of their Christmas range and I would definitely recommend you check out their other options; I don’t know about you, but I find it tricky to find a wide range of good quality cut flowers outside of London (I know, first world problems), so it’s great to know I can choose more unusual varieties online and have them delivered straight to my door the next day by Bloom & Wild.
I hope you like how I’ve made use of the flowers and perhaps this could inspire some other botanical themed Christmas cakes!
- 380g butter
- 220g black treacle
- 80g golden syrup
- 340g dark brown soft sugar
- 6 eggs
- 380g self raising flour
- 3tbsp ground ginger
- 2tbsp ground cinnamon
- 60g soured cream
- 6 pieces stem ginger, grated (from a jar)
- For the toffee sauce: 50g butter, 50g dark brown soft sugar, 50g golden syrup, 75ml double cream, large pinch sea salt
- For the cream cheese frosting: 200g unsalted butter (soft), 250g cream cheese, 900g icing sugar, seeds of 2 vanilla pods
- Preheat the oven to 170c. Grease and line two 8 inch cake tins.
- Place the butter, treacle, syrup and sugar in a large bowl (or bowl of a standing mixer). Beat together until light and fluffy.
- Add the eggs in one at a time along with a little of the flour to prevent curdling. Mix well between each addition. Once the eggs are fully incorporated, sift in the remaining flour, cinnamon and ginger. Fold gently then finally stir in the stem ginger and soured cream. Split between the 2 prepared tins and bake for 30-40 minutes.
- While the cakes are cooking, make the toffee sauce. Place the butter, syrup and sugar in a saucepan and melt over a medium heat. Once melted pour in the cream and add the salt. Mix to create a smooth sauce then set aside to cool and thicken.
- Now make your cream cheese frosting. Put the butter in a large bowl (or the bowl of a stand mixer) and beat until fluffy and light in colour. Add the cream cheese and vanilla and beat once again until well combined. Now, still beating, gradually add the icing sugar. Once all the icing sugar has been added increase the speed and mix until the consistency is light, thick and spreadable.
- When the cakes are ready, a skewer should come out clean when inserted. Rest in their tins for 10 minutes then remove and leave on a wire rack until they are completely cool.
- Now you are ready to assemble your layer cake. Level off the sponges as best you can then slice in two (you should be left with 4 layers). Place one layer down on your plate or cake board. Secure with some cream cheese frosting if it’s a little slippy. Now spread over a few tablespoons of the toffee sauce. Allow it to sink into the sponge then apply a thick even layer of cream cheese frosting. Top with the next sponge and repeat until the sponges are used up.
- With the remaining cream cheese frosting, cover the cake all over and smooth down with a cake scraper. Decorate with fresh flowers dusted in frosty edible glitter or get creative and come up with your own design to suit the occasion.
More decorating ideas:
- Leave the cream cheese frosting rough and decorate with mini gingerbread houses to create a snow drift scene.
- Top with traditional/vintage Christmas cake decorations.
- Make little white meringue kisses and cover the top of the cake with them, then dust with gold edible glitter.
- Top with frosted fruit and rustic greenery.