Ingredients

  • 500g self-raising flour
  • 500g Kerrygold Unsalted butter
  • 500g golden castor sugar
  • 8 whole free-range eggs
  • 2 tsp baking powder
  • 1 can of pumpkin puree
  • 1 tbsp ground ginger
  • For the icing:
  • 500g icing sugar
  • 250g Kerrygold unsalted butter, softened
  • 50g ready-made salted caramel

Directions

1. Pre heat the oven to 180c
2. Line and grease 4 cake tins.
3. In a stand mixer, add all the cake ingredients and whisk until you have a smooth batter.
4. Share the mixture out between the 4 cake tins and place into the oven.
5. Cook for 30-35 minutes, or until a skewer comes out clean.
6. Take them out of the oven and leave to cool completely.
7. In the same clean mixer, now add all the icing ingredients and whisk again until smooth and spreadable.
8. Take each cake and slice through the middle of each, creating 8 cake layers in total.
9. Start icing each cake and build up on your chosen plate, leaving you with a tower of cakes!
10. With the remaining icing, cover the whole cake but leave with a few gaps showing – this is called nude icing.
11. Decorate as you wish, perhaps with a flourish of icing sugar.
12. Enjoy!

explore our

Similar Recipes

Festive Pumpkin and Ginger Cake with Salted Caramel Icing

1. Pre heat the oven to 180c 2. Line and grease 4 cake tins. 3....

Serves 10
Main courses

The Perfect Steak

Tip: We recommend the following...

Baking

Crumpets

Add the flours into a mixing...

Main courses

Leg of Lamb with Rosemary and Irish Butter

No Easter meal is complete without a roast leg of lamb, indeed it's delicious...

Sides & Nibbles

Cheddar, Sriracha Bacon Jam and Fried Egg Open Sandwiches

For the Bacon Jam:...

Summer Chicken Casserole

Preheat the oven to 350°F/Gas 4. Place a casserole dish o...

Serves 4
Desserts

Pear and Chocolate Tarte Tatin

Heat the oven to 220...

Serves 6-8