Gingerbread Cake

Cake:

Preheat oven to 180º C and line springform cake pan with baking paper and spray the pan with spray and cook.

Combine flour, salt, ginger, cinnamon, all spice and baking powder.

Cream together the sugar, eggs and vanilla until light and fluffy and then add the syrup and continue to mix.

Melt butter in a saucepan and add milk and cream.

Add dry ingredients and butter mixture to the egg mixture, alternating between the two and scraping down the sides of the bowl every now and then.

Pour the half batter into the pan and bake for 30 minutes or until a fork inserted comes out clean.

Allow cake to cool, remove from pan.

Bake the remaining batter.

Icing:

Whip together the all the ingredients until icing is light and fluffy.

Place a little icing between each layer and refrigerate cake until icing becomes hard.

Then using a palette knife, spread a the remaining icing around the whole cake and on top of the cake.

Sparkling Cranberries:

Place the normal sugar and water in a small pot and allow to simmer for about 5 minutes.

Remove from heat and allow to cool for a few minutes.

Then add the cranberries to the pot and mix thoroughly and gently until all the cranberries are coated in the syrup.

Pour the cranberries out onto a wire rack and spread them so that they don’t stick to each other.

Allow cranberries to dry for 40 minutes.

Then roll the cranberries in the castor sugar.

Add the Sparkling Cranberries to the top of the cake.

Image and recipe courtesy of Baking Ginger.