GINGERBREAD CAKE WITH SOUR CREAM FROSTING AND CHERRIES
What you will need:
3 cups of self raising flour
3 teaspoons ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1 cup butter, unsalted
1 cup brown sugar
1/2 cup caster (fine) sugar
1/4 cup honey
3 eggs
1 1/2 cups milk
Frosting
1 cup sour cream
2 cups icing (confectionery) sugar, sifted
8 tablespoons butter, unsalted
Cherries and Mint for garnish
What to do:
Grease and line 2 round baking tins. One 30cm and the other 20cm in diameter. Pre heat your oven to moderate. In a large bowl beat together your sugars along with the butter using an electric mixer. Once the sugar has dissolved add the honey and eggs and continue to beat until combined. Sift in the cloves, ginger and cinnamon and gradually fold in your sifted flour along with the milk. Beat your mixture until smooth then pour into the tins and bake for around 40 minutes or until a skewer comes out clean. Allow your cakes to cool before frosting.
To make the frosting beat the butter using an electric mixer until it has softened and lightened in colour. Now gradually add your icing sugar and sour cream and continue to beat until smooth. Add a generous layer of frosting on top of your larger cake. Now carefully place the smaller cake on top, ensuring it is centred. Ice the smaller cake and garnish with some cherries, mint and a light dusting of icing sugar. Serves around 20. Enjoy!
That looks divine <3 xoxo
This is gorgeous! Sounds delicious x
This sure does look scruptious :-)
I want some!