This post is sponsored by Doves Farm Organic Flour

The weather has well and truly changed and winter is without a doubt here, stepping outside the warmth of my kitchen is something I’d rather avoid at the moment, I’d much rather be inside baking, no change there then. For the second recipe in my Christmas baking series with Doves Farm Organic Flour I’ve gone with something we all know and love, gingerbread, using Doves Farm Self Raising Flour. 

Gingerbread is a mainstay of my family baking history and over the years I have made a few different versions. This version is one of the easiest but also one of the most festive. The cake is a simple wet to dry method and takes just minutes to make. To serve the cake I’ve opted for a classic cream cheese frosting, the tang and creaminess really pairs well with the gingerbread. If you want to layer in a little more flavour you can add a couple tablespoons of the syrup from a jar of candied ginger. Whilst these two elements would be more than enough I have also added a little festive cheer in the form of some lightly candied cranberries. The cranberries look great on top of the cake but also give a nice sweet-sour pop of flavour that balances out the sweetness in the cake. 

For the flavouring of the cake I have stuck with traditional spices, the stuff you would add to a classic gingerbread, but if you want you can play around with more intense spices like cloves or nutmeg, or more floral sweet spices like cardamom and fennel. Whatever spices you use remember that as with most gingerbread made using golden syrup the cake will keep incredibly well and without its frosting will keep for at least 4 days and will definitely be better with a day’s rest before serving - the flavour deepens and the cake gets a little stickier. 

Doves Farm Organic Self Raising Flour is available from Sainsburys, Ocado and Tesco

Gingerbread Layer Cake with Cream Cheese Frosting and Sugared Cranberries
Serves 10

Sugared Cranberries
200g fresh cranberries
250g caster sugar
150g water

Quick Ginger Layer Cake
250g Doves Farm Organic Self Raising Flour
1 tbsp ground ginger
2 tsp ground cinnamon
1 tsp mixed spice
1 tsp baking soda
200g golden syrup
125g light brown sugar
125g unsalted butter, diced
250ml whole milk
2 large eggs

Cream Cheese Frosting
75g unsalted butter, room temperature
125g cream cheese
1 tsp vanilla bean paste
400g icing sugar
Pinch of salt

A few hours before you bake the cake prepare the sugared cranberries. This is a form of candying but unlike something like orange peel, we don’t want to simmer the cranberries in a sugar syrup as it break the more delicate cranberries down. Instead we simply soak the berries in the syrup, off the heat. To make, sort through the berries and remove any cranberries that feel soft. Place 150g of the sugar and the water into a small saucepan and over medium heat cook until the sugar has dissolved then simmer for about 3 minutes. Turn off the heat, add the cranberries and set aside for at least an hour to soak. If you’re making these in advance you can leave these to soak overnight (they’ll take on more sugar as the mixture sits). Use a slotted spoon to remove the cranberries from the syrup and set them on a wire rack to cool for an hour. Meanwhile spread the remaining sugar onto a small baking tray. Once the berries have dried for an hour tip them onto the sugar and toss to coat. Remove from the sugar and set aside until needed. The cranberries are not fully candied so don’t last as long as truly candied fruit but they’ll keep for a couple days before the sugar starts to turn syrupy and sticky, just keep them in a sealed container away from heat and direct light.

Preheat the oven to 180ºC (160ºC Fan) and lightly grease two 8 inch round cake tins and line the bases with parchment paper. 

Mix together the flour, spices, baking soda and set aside for the moment. In a large saucepan place the golden syrup, brown sugar and butter and over medium heat cook, stirring occasionally, until the mixture is smooth and combined. Remove the pan from the heat and whisk in the milk. Add the eggs to the syrup mixture and whisk until smooth, then pour into the bowl with the dry goods. Whisk the batter until smooth and no lumps remain but no longer, you don’t want to overmix the batter as the cake will end up a little tough. 

Divide the batter evenly between the two tins and spread into even layers. Bake in the preheated oven for about 20-25 minutes or until the cakes are just starting to come away from the sides of the tin and they spring back to a light touch. Remove the cakes from the oven and set on a wire rack, leaving for 10 minutes to cool before turning out onto from the tins onto the wire rack to cool completely. 

To make the frosting place the butter into the bowl of an electric mixer and beat until soft and creamy. Add the cream cheese and vanilla, beating just until combined, we don’t want to mix too long as the cream cheese will become wet and loose if beaten for too long (this is the reason the cream cheese must be at room temperature before starting). Add the salt and then the icing sugar in two additions and beat until light and fluffy, just a couple minutes.

To decorate place the first cake layer on a plate or cake stand and top with a layer of the frosting. Top with the second cake layer and spread the remaining frosting over the tops and sides of the cake. Finish with a sprinkling of the sugared cranberries and serve.

Note: the recipe for the sugared cranberries makes more than you need but I like to make a large batch as they’re great to have on hand as a sweet nibble if your having a Christmas party or you just want a little festive snack. You’ll also be left with most of the syrup you made and whilst it wont have much flavour from the cranberries it can be kept and used in cocktails where a simple syrup is required.