Seasonal
Festive Pumpkin and Ginger Cake with Salted Caramel Icing
Ingredients
- 500g self-raising flour
- 500g KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 500g golden caster sugar
- 8 eggs (M)
- 2 tsp baking powder
- 1 can of pumpkin purée
- 1 tbsp ground ginger
- For the icing:
- 500g icing sugar
- 250g KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 50g ready-made salted caramel
Directions
This cake is the perfect showstopper for the festive season.
- Preheat the oven to 180c.
- Line and grease 4 cake tins.
- In a stand mixer, add all the cake ingredients and whisk until you have a smooth batter.
- Share the mixture out between the 4 cake tins and place into the oven.
- Cook for 30-35 minutes, or until a skewer comes out clean.
- Take them out of the oven and leave to cool completely.
- In the same clean mixer, now add all the icing ingredients and whisk again until smooth and spreadable.
- Take each cake and slice through the middle of each, creating 8 cake layers in total.
- Start icing each cake and build up on your chosen plate, leaving you with a tower of cakes!
- With the remaining icing, cover the whole cake but leave with a few gaps showing – this is called nude icing.
- Decorate as you wish, perhaps with a flourish of icing sugar.
