The night's are drawing in and getter darker, which makes me feel excited for Halloween, Bonfire Night and Christmas, but damn does it make it difficult to get any natural light for my cake photos! Oh well, this cake is all about darkness anyway. Made with treacle, dark brown sugar and even some Guinness for good measure. It was described as 'Bonfire Night in a cake' by my lovely colleagues which is why I titled it appropriately. It really is the perfect cake for this time of year. Here's how I made it...
I started with the salted caramel sauce as it needs time to cool and thicken up. In a pan I melted 57g Stork. Once melted I added 165g dark brown sugar and 175ml double cream. I kept stirring and let the sauce bubble for 5 minutes. I then added 2 tsp vanilla extract and 1/2 salt. I poured it into a bowl and cooled it in the fridge. It took a good few hours to thicken up.
I baked the cake in a ring bundt tin, you can easily pick one up if you don't have one. I greased it with butter and dusted with flour to ensure the cake didn't stick.
In a bowl I whisked together 250ml Guinness (you could also use another dark stout), 340g black treacle, 165g dark brown sugar, 170ml vegetable oil and 3 large beaten eggs.
I sifted together 255g plain flour, 2 tsp baking powder, 1/2 tsp bicarbonate of soda, 2 tbsp ground ginger, 1 tsp cinnamon, 1/4 tsp nutmeg and 1/2 tsp salt. I added this to the wet ingredients and mixed in.
I baked on 180C/350F/Gas Mark 4 for 45 minutes until it was a deep rich brown and a skewer came out clean.
Let it cool for 5 minutes then tip it out of the tin. If it doesn't come out straight away, run a knife along the edges and around the middle ring. Leave to cool before smearing on the sauce and garnishing with some chopped crystallised ginger.
I ended up making this cake twice, one for the Macmillan Coffee Morning bake sale at work, and again for my colleagues as I got caught up in organising the bake sale and forget to take any photos the first time round! It was enjoyed both times and I even came second in the Bake Off competition we ran in conjuction with the bake sale. I was pretty pleased! It's a really moist cake, full of warming smokey flavours and the rich caramel sauce is to die for!
Gingerbread Bonfire Cake with Salted Caramel Sauce
- 57g Butter
- 330g Dark brown sugar
- 175ml Double cream
- 2 tsp Vanilla extract
- 1 tsp Salt
- 250ml Guinness
- 340g Black treacle
- 175ml Vegetable Oil
- 3 Eggs
- 225g Plain flour
- 2 tsp Baking Powder
- 2 tbsp Ground ginger
- 1/2 tsp Bicarbonate of Soda
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 2 tbsp Crystallised ginger, chopped
To make the salted caramel sauce. Melt the butter in a pan, then add 165g of the dark brown sugar and the double cream. Keep stirring and let the sauce bubble for 5 minutes. Then add the vanilla extract and 1/2 tsp of the salt. Pour it into a bowl and cool it in the fridge for a few hours to thicken upGrease the cake tin with butter and dust with flourIn a bowl whisk together the Guinness, black treacle, 165g of the dark brown sugar, vegetable oil and eggsIn a seperate bowl, sift together the plain flour, baking powder, bicarbonate of soda, ground ginger, cinnamon, nutmeg and 1/2 tsp of the salt. Add this to the wet ingredients and mix inPour into the cake tin and bake on 180C/350F/Gas Mark 4 for 45 minutes until it is a deep rich brown colour and a skewer comes out cleanLet it cool for 5 minutes then tip it out of the tin. If it doesn't come out straight away, run a knife along the edges and around the middle ring. Leave to cool before smearing on the salted caramel sauce and garnishing with the chopped crystallised ginger
Recipe slightly adapted from Chow.