Soft Gingerbread Cake with Sparkling Cranberries

• Vegetarian

• Produce

  • 300 g Cranberries, frozen or fresh
  • 4 tsp Ginger, ground

• Refrigerated

  • 4 Eggs

• Condiments

  • 200 ml Golden syrup

• Baking & Spices

  • 2 tsp All-spice
  • 2 1/2 tsp Baking powder
  • 200 g Brown sugar
  • 1 cup Castor sugar
  • 3 tsp Cinnamon
  • 540 g Flour
  • 500 g Icing sugar
  • 1 pinch Salt
  • 1 cup Sugar
  • 2 tsp Vanilla

• Dairy

  • 500 g Butter
  • 200 ml Cream
  • 250 g Cream cheese
  • 300 ml Milk

• Liquids

  • 1/2 cup Water

Found on baking-ginger.com

Description

Ingredients

• 540g Flour
• 2 1/2 tsp Baking Powder
• pinch of salt
• 4 eggs
• 200g Brown Sugar
• 200ml Golden Syrup
• 250g Butter
• 200ml Cream
• 300ml Milk
• 4 tsp Ground Ginger
• 3 tsp Cinnamon
• 2 tsp All Spice
• 2 tsp Vanilla
• 1 cup sugar
• 1/2 cup water
• 1 cup castor sugar
• 300g cranberries (frozen or fresh)
• 250g butter (room temperature)
• 250g cream cheese
• 500g icing sugar

Directions

• Preheat oven to 180º C and cake tins ( I used 2 springform cake tins and then cut each cake in half when cooled) with baking paper and spray the tins with spray and cook.
• Combine flour, salt, ginger, cinnamon, all spice and baking powder.
• Cream together the sugar, eggs and vanilla until light and fluffy and then add the syrup and continue to mix.
• Melt butter in a saucepan and add milk and cream.
• Add dry ingredients and butter mixture to the egg mixture, alternating between the two and scraping down the sides of the bowl every now and then.
• Pour the batter into the cake tins and bake for 30min or until a fork inserted comes out clean.
• Allow cake to cool, remove from tins.
• When cool, cut each cake in half so that you have 4 layers, or simply leave it as two layers.
• Whip together the all the ingredients until icing is light and fluffy.
• Place a little icing between each layer and refrigerate cake until icing becomes hard.
• Then using a palette knife, spread the remaining icing around the whole cake and on top of the cake.
• Place the normal sugar and water in a small pot and allow to simmer for about 5 minutes.
• Remove from heat and allow to cool for a few minutes.
• Then add the cranberries to the pot and mix thoroughly and gently until all the cranberries are coated in the syrup.
• Pour the cranberries out onto a wire rack and spread them so that they don’t stick to each other.
• Allow cranberries to dry for 40 minutes.
• Then roll the cranberries in the castor sugar.
• Add the Sparkling Cranberries to the top of the cake.