Ingredients

The following ingredients have 4 Servings
  • 350 g (2 ¾) cups plain flour ((all purpose flour))
  • 330 g (1 ⅔) cups dark brown sugar
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tbsp baking powder
  • 1 tsp bicarbonate of soda ((baking soda))
  • ½ tsp salt
  • 200 g (¾ cup + 1 heaped tbsp) unsalted butter (cubed)
  • 3 large eggs (lightly beaten)
  • 2 tbsp treacle ((molasses) optional)
  • 1 orange zest only
  • 200 ml (¾ cup + 2 tbsp) whole milk
  • 1 tbsp fresh orange or lemon juice
  • 1 tsp vanilla extract
  • 3 tbsp crystallised ginger (very finely diced (optional))
  • 300 g | 1 ⅓ cups full-fat cream cheese
  • ½ tbsp ground cinnamon (or vanilla paste)
  • 480 ml (2 cups) double cream ((heavy cream) whipped to soft peaks)
  • 250 g (2 cups) icing sugar ((powdered sugar))

Instruction

  • Preheat the oven to 180C (350F). Grease and line three 20cm | 8in layers cake tins - or spray with cake release. You can also use three 15cm | 6in cake tins – your cake layers will be taller.
  • Sift all the dry ingredients and add them to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine.
  • Add the cubed butter and mix for a couple of minutes until the mixture resembles breadcrumbs / sand.
  • Add the eggs, one by one, mixing well after each addition. Mix in the treacle.
  • Add the milk, orange or lemon juice, vanilla extract and zest and beat together. Stop and scrape the bottom and sides of the mixing bowl. Continue mixing for a couple of minutes until batter is smooth.
  • Fold the chopped ginger into the batter and divide between the prepared cake tins.
  • Bake for 20-25 minutes until a skewer inserted in the centre comes out clean. Cool completely before frosting.