Spiced Gingerbread Cake With White Peaches

12 Ingredients

400grams butter, softened slightly
2 1/2 cups firmly packed brown sugar
2tablespoons golden syrup
6 free range eggs
3/4 cup milk
3 1/3 cups self-raising flour
2teaspoons allspice
2teaspoons ground ginger
2 1/2 cups icing-sugar mixture
450grams cream cheese, softened slightly
1/4 cup pure cream
2 white peaches, cut into wedges

Description

Tis the season for gingerbread. Spread the holiday cheer with this soft, moist gingerbread cake topped with peaches and drizzled in caramel sauce.

Method

Step 1 of 4

Preheat oven to 180°C/160°C fan-forced. Grease and line base and sides of 2x20cm (base) round cake pans with baking paper. Using an electric mixer, beat 250g butter, 1 1/2 cups dark brown sugar and the golden syrup in a large bowl until pale.

Step 2 of 4

Add eggs, one at a time, until combined. Fold in flour, milk, ginger and allspice. Spoon into prepared pans. Bake for 1 hour or until a skewer inserted at the centre comes out clean. Remove from the oven. Stand in pans for 5 minutes, then turn out onto a wire rack to cool. Level tops.

Step 3 of 4

Using an electric mixer, beat cream cheese and 60g of remaining butter in a large bowl until combined. Gradually beat in icing sugar mixture. Place a cake on a serving plate. Top with half of the cream cheese mixture. Chill for 30 minutes. Top with remaining cake. Spread remaining cream cheese mixture over top of cake, and partially cover on sides. Chill for 30 minutes.

Step 4 of 4

Place remaining butter and remaining dark brown sugar in a large non-stick frying pan. Cook over low heat for 5 minutes or until sugar dissolves. Add cream. Increase heat. Bring to the boil. Reduce heat, simmer for 5 minutes or until thick. Cool. (Mixture will thicken.) Top cake with peaches. Pour caramel over cake just before serving.