This delicious cake would make the perfect centre piece for any birthday or dinner party (opens in new tab) you're throwing - it tastes as good as it looks!
HOW TO MAKE STICKY GINGER AND TREACLE CAKE WITH RUM AND PECAN PRALINE
Ingredients
- 250g (9oz) unsalted butter
- 250g (9oz) dark muscovado sugar
- 250g (9oz) black treacle
- 5 pieces stem ginger in syrup, roughly chopped
- 3 large free-range eggs, beaten
- 250g (9oz) plain flour, sifted
- 1½tsp bicarbonate of soda
- 1½tbsp ground ginger
- 1½tsp ground cinnamon
- 300ml (½pt) natural yogurt
for the praline (you'll have leftovers)
- 100g (4oz) pecans
- 400g (14oz) caster sugar
for the icing
- 300g (10oz) unsalted butter at room temperature
- 400g (14oz) full-fat Philadelphia
- 450g (1lb) icing sugar, sifted
- 3tbsp white rum
you will need
- 2 loose-based 20cm (8in) cake tins, greased and bottom-lined
Method
- Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Heat the butter, sugar and treacle in a saucepan, until the butter has melted. Stir in the stem ginger and eggs. Put the flour, bicarbonate and spices in a large bowl, then stir in the butter mix. Mix well, then add the yogurt and stir until combined – the batter will be runny. Divide between the tins. Bake in the centre of the oven for 50 minutes, until a skewer inserted into the middle comes out clean. Leave to cool in the tins for 30 minutes, then turn out and cool.
- Meanwhile, make the praline. Scatter the pecans over a lightly greased baking sheet. Put the caster sugar in a shallow pan, heat it very gently until it melts, then bubble until a deep golden caramel – don't let it get too dark or it will be bitter. Immediately pour the caramel evenly over the nuts then leave the tray to cool completely. Then whizz two-thirds in a food processor until you have a texture that resembles rough sand.
- Break the remaining caramel into shards and store both in airtight containers until ready to use - they will keep for up to 2 weeks and the leftovers are great sprinkled over ice cream or used to coat chocolate truffles.
- For the icing, beat the butter and Philadelphia until smooth, then add the icing sugar slowly and then the rum. Chill. Slice both cakes in half horizontally and place one of the top halves on a platter with the cut side up. Spread with a generous layer of icing, place the second half on top cut side down, spread with more icing, then repeat with the second cake. Spread the rest of the icing all over the top and sides, swirling the top with a palette knife.
- Carefully press the praline up the sides using a palette knife. Pile the caramel shards on the top of the cake, then scatter with edible glitter, if you like, and serve. The cake will keep iced in the fridge for up to 3 days, or the un-iced sponge can be frozen for up to a month.
Find more Christmas cake recipes
-
Christmas Cake Tray Bake
For a quick and easy alternative to Christmas cake, try out this Christmas Cake Tray Bake. It's packed with all the delicious fruit you'd expect and is so quick!
By Samuel Goldsmith • Published
-
Simnel cake recipe
Make this Simnel cake recipe up to a week ahead of when you want to eat it for a quick and easy pudding when you're hosting
By Samuel Goldsmith • Published
-
Easter carrot cake recipe
Our Easter carrot cake recipe makes a four-layered cake packed with fruit, nuts, and coconut. We think this might just be the best carrot cake ever!
By Jane Curran • Published
-
Raspberry madeleines
These petite cakes are made even prettier with bottlegreen raspberry cordial icing and a sprinkle of dried rose petals
By Jessica Ransom • Published
-
Pomegranate and elderflower semifreddo
The subtle flavours in this frozen Pomegranate and elderflower semifreddo loaf are perfect for a summer dinner al fresco
By Jessica Ransom • Published
-
Eton mess tart
We’ve turned a traditional British pudding into a gorgeous white chocolate tart. Summer puddings don’t get any better than this Eton Mess tart.
By Rosie Conroy • Published
-
Queen goes off-script to reveal ‘dinner party’ plans in unusually candid moment in Scotland
The Queen stopped to make casual conversation with the public during her visit to Scotland for Royal Week, a resurfaced video has shown
By Emma Dooney • Published
-
Duchess Camilla reveals her dream dinner party guests after 'boring' experience with neighbours
Duchess Camilla shared a list of fictional characters she'd invite to a dinner party after being forced to endure them as a child
By Emma Dooney • Published
-
Royal fans are convinced this sweet floral creation is Lilibet's first birthday cake
Meghan Markle and Prince Harry celebrated their daughter's birthday last week
By Sarah Finley • Published