Name: Christmas Gingerbread Cake!
Prep time: 20 min
Cook time: 50 min
Yield: 16, 16 Slices
Ingredients: 1 tsp Vanilla Extract; 500 g Self Raising Flour; 3 medium Eggs; 500 g Icing Sugar; 4 tsp Ground Ginger; 250 g Light Brown Sugar; 250 g Unsalted Butter; Sprinkles; 250 g Golden Syrup; 350 ml Whole Milk; 250 g Unsalted Butter/Stork; 250 g Black Treacle; Mini Gingerbread Men; Gingerbread Crumbs

Instructions

Preheat your oven to 160C/150C Fan and grease and line two 8″ Round Baking Tins (deep ones!)
Add the Butter, Light Brown Sugar, Golden Syrup, and Black Treacle to a large pan and heat gently and stir frequently until the mixture has melted and is smooth. Leave to cool slightly!
Sift the Self-Raising Flour into a LARGE bowl, and add the Ground Ginger. Whisk briefly so the ginger is distributed! Pour in the melted Sugar/Butter/Syrup mixture and beat together till smooth.
Add in the Eggs, and Milk and beat again till smooth. It’ll be reasonably runny, and will nearly fill a large bowl, so be careful!
Split the mixture between the two tins, and bake in the oven for 45-50 minutes until baked through.
A cake skewer should come out clean, and when you listen to the cake it will not be making a ‘bubbling/crackling’ sound. Sometimes, a cake skewer can come out clean, but if the cake is still make the noise, its not quite done!
Once the cake is baked, leave the cakes in the tin for 10 minutes, and then cool on a wire rack fully.
To make the frosting, beat your butter in a stand mixer, with the paddle attachment for about 5 minutes so its really supple and soft. Add in the Icing Sugar 1/2 at a time, and beat fully in-between each addition.