- 375g (13oz) unsalted butter, softened
- 375g (13oz) soft light brown sugar
- 6 large free-range eggs, beaten
- 150g (5oz) pecans, toasted and chopped
- 300g (10oz) self-raising flour
- 1tsp baking powder
- 50g (2oz) stem ginger in syrup, chopped, plus 2tbsp syrup
- for the filling
- 500ml (18fl oz) crème fraîche
- 3-4tbsp golden rum, to taste
- 3-4tbsp icing sugar, to taste
- for the salted caramel topping
- 300g (10oz) dulce de leche
- juice ½ lemon
- 1tsp sea salt, roughly crushed
- you will need
- 3 x 20cm (8in) sandwich tins, oiled and bottom-lined
Heat the oven to 170 C, 150 C fan, 325 F, gas 3. Cream the butter and sugar. Gradually add the eggs, then fold in the pecans, flour, baking powder, and ginger with syrup. Pour into tins and bake for 30 minutes, until risen and springy. Remove from oven, cool in the tin for 2 minutes, then cool on a wire rack.
For the filling, whisk the ingredients until soft peaks form. Chill. For the topping, mix the ingredients, and set aside.
Spread 2 cakes with the crème fraîche; place one on a plate and top with the second. Place the third cake on top and spread with the dulce de leche, letting it drip. Top, if you like, with pecan brittle (see below).