1 Ib Carr’s Self-Raising Flour
330g Demerara Sugar
2 tsp Ground Ginger
2 tsp Ground Cinnamon
1 tsp Bicarbonate of Soda
½ tsp Salt
4 Large Eggs
3 tbsp Treacle
200g Cold Butter (cubed)
1 tbsp Fresh Clementine Juice
1 tsp Vanilla Extract
Zest of 1 Orange
1 tsp Fresh Ginger (grated)
400g Double Cream
300g Icing Sugar
300g Cream Cheese
½ tbsp Ground Cinnamon
(for a grown-up frosting,
try adding some Toffee Vodka!)
175g Plain flour
½ tsp Bicarbonate of Soda
1tsp Ground Ginger
½ tsp Ground Cinnamon
85g Light Soft Brown Sugar
3 tbsp Golden Syrup
Preheat oven to 180˚C (350˚F, Gas Mark 4). Butter and line 2 x 6inch/15cm tins with greaseproof paper
Sift the flour, sugar, ginger, cinnamon, bicarbonate of soda and salt together and mix well.
Cube the butter and add to the mixture, stirring well, until it resembles breadcrumbs.
Add the whisked eggs one by one, then add the treacle and mix together.
Pour in the milk, vanilla extract, juice, zest and ginger. Mix until a smooth batter is achieved.
Bake for 40-45 mins until your cake skewer comes out clean.
While waiting for the cake to cool, whip the double cream and icing sugar until it forms soft peaks.
In a separate bowl, mix the cream cheese and cinnamon together.
Add the double cream mix and whip together.
Cut each cake to create 4 cakes of the same height, then layer with the frosting, remembering to leave some for the top and sides.
Scrape frosting around the edge of the cake tower using a pallet knife to create a ‘naked’ cake look.
Decorate with gingerbread trees or use any other Christmas shaped cutter.
This recipe will make enough gingerbread dough to decorate your cake and still have extra to make Christmas decorations!
Sift the flour, bicarbonate of soda, ginger and cinnamon into a bowl. Rub in the butter until it looks like breadcrumbs, then add the sugar.
Beat the egg and syrup lightly together and add to the mixture. Knead together until it forms a soft dough.
Wrap in cling film and chill in the fridge for 20 mins.
Preheat the oven to 180˚C (350˚F, Gas Mark 4) and line a baking tray with greaseproof paper.
Lightly flour the worktop and roll out the dough to 3mm thick. Cut out your chosen shapes and place on the tray, leaving space for them to spread.
Bake for 12-15 mins until golden brown. Leave to cool, then decorate using white icing.
Top your cake with the biscuits and serve!
Milled in the UK by Carr's Flour Mills Limited, Solway Mills, Silloth, Cumbria CA7 4AJ