Sunday, December 11, 2011

Gingerbread Cake with Caramel Syrup and Vanilla Whipped Cream

For the Cake:


• 8 tablespoons of butter
• 1/2 cup of sugar
• 1 cup of Lyle's golden syrup***
• 2 eggs
• 2 1/2 cups of flour
• 1/4 teaspoon of salt
• 1 1/2 teaspoons of baking soda
• 1 1/4 teaspoons of ground ginger
• 1 teaspoon of cinnamon
• 1 cup of water

(***This is a British thing- if you're in the States and don't have access to golden syrup, you can use maple syrup of agave syrup though, on occasion, you can find golden syrup at TJ Maxx!)

Instructions:Preheat oven to 375 degrees.

1. Cream butter and sugar in a bowl until light and fluffy.
2. Warm the syrup slightly in the microwave until runny- about 25 seconds should do it.
3. Beat syrup into the creamed butter/sugar.
4. Add eggs to mixture and beat well.
5. Sift flour, baking soda, salt, ginger and cinnamon together and stir into the cream mixture.
6. Add the water slowly and stir until smooth.
7. Pour batter into a well-greased loaf pan and bake for 45-60 minutes- whenever a skewer comes out clean.
8. Leave to cool in tin and turn onto a cooling rack when cooled. It's best reheated just a tad when you serve with the caramel sauce and whipped cream.

Easy Caramel Sauce (Warning- this isn't healthy in any way but SO tasty!)


• 1 cup of sugar
• 6 tablespoons of butter
• 1/2 cup of heavy whipping cream


1. Before you begin, make sure you have all ingredients measured out and close by. This process is super fast and if you're not ready, it won't work right!
2. Melt sugar in a heavy-bottomed saucepan by heating on moderately high heat and stirring constantly once it starts to melt. As soon as it starts getting soft, this is when you want to start stirring. A wooden spoon works best. Don't stop until the sugar comes to a boil. If you stop stirring, it will burn.
3. As soon as all of the sugar has melted, the sugar should be dark amber. Add all of the butter and stir until melted.
4. As soon as butter melts, immediately remove pan from heat. Once pan has been set down somewhere cool, add the cream to the pan and stir constantly. The mixture will bubble up. Keep stirring.
5. Whisk until sauce is smooth and let cool for a few minutes.
6. Pour sauce into a glass container and let cool to room temperature. It will be hot at this point so be very careful.
8. Sauce stores in the fridge for up to a week and re-liquifies when heated in the microwave for about 35 seconds.

Vanilla Whipped Cream


• 1 cup of heavy whipping cream
• 1-2 teaspoons of pure vanilla extract depending on how vanilla-y you want it.


(Note: I have a nice stand mixer which makes this very easy. However, before I had a nice stand mixer, I had a cheap $7.99 hand mixer from Walgreens. This works too. Either way, place whatever bowl in which you're going to whip the cream in the fridge or freezer. I usually try to put it in the fridge for a few hours but if I forget, which is often, I put it in the freezer for less time.)

1. Combine cream and vanilla.
2. Beat in chilled stand mixer bowl or in a chilled normal bowl with a hand-held mixer, slowly increasing speed until you're on high. Beat cream until nice and stiff.
3. Serve.

I like to drizzle some sauce on the cake, top with whipped cream and then drizzle a little more caramel on top but that's up to you.

I did mention this wasn't healthy but, well, it's a great recipe for this time of year and we can all make it our New Years' resolution not to eat like this anymore, right?


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