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Word and photos by Grace

I’ve been baking for around 5 years and every time Christmas comes around I never attempt to do some crimbo baking. But this year, I’ve been so inspired by the various Christmas magazines and smell of mince pies cooking everywhere, I’ve decided to get in the kitchen to do some special festive baking. I received a Tesco magazine, full of Christmas treats and this cake really stood out to me..mainly because its layered, ginger and it means I can practice my icing skills.

This recipe is for a Naked gingerbread wreath cake, a stunning alternative to the traditional Christmas cake. I love ginger cake for its stickiness and real hit of spices, ginger obviously being the star of the show. This cake combines the sticky-sweetness of treacle, syrup with these mixture of spices with the very sweet and luxurious taste of the buttercream. To give this cake a special Christmas twist, it is topped with a sugary colourful wreath, not only giving it a festive feel but making the recipe a real show stopper.

This special layered cake, geos very nicely with a good cuppa or if your really getting into the festive period a decent sized glass of mulled wine. You’ll only need a smidgen of this cake, as there’s a few layers and good dose of sweetness from the buttercream..but this always means you can enjoy the take for a good period of time. So have a gander and see if this cake takes your fancy!

Naked gingerbread wreath cake:

Ingredients

Cake mixture:

• 100g of black treacle
• 100g of golden syrup
• 250g of light brown muscovado sugar
• 250g of unsalted butter
• 4 medium eggs
• 250ml of milk
• 400g  of plain flour
• 2 tsp bicarbonate of soda
• 2 tsp ground ginger
• 2 tsp cinnamon
• 1 tsp allspice
• 1/4 tsp nutmeg
• 1 lemon, zestedFor the buttercream and decoration:250g of butter, softened
• 1 vanilla pod, halved and seeds scraped out or vanilla extract
• 500g of icing sugar, sifted
• handful fresh rosemary or thyme
• 100g of cranberries
• 2 tbsp granulated sugar

For the buttercream and decoration:

• 250g of butter, softened
• 1 vanilla pod, halved and seeds scraped out or vanilla extract
• 500g of icing sugar, sifted
• handful fresh rosemary or thyme
• 100g of cranberries
• 2 tbsp granulated sugar

The method of the Naked Gingerbread Wreath Cake:

1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line the base and sides of 2 x 20cm (8in) round cake tins with nonstick baking paper
2. In a large pan set over a medium heat, melt the treacle, syrup, sugar and butter, stirring frequently until the sugar has dissolved
3. Transfer to a bowl and set aside to cool for 10 minutes.
4. Put the eggs and milk in a mixing bowl and beat, using an electric whisk. Beat in the cooled treacle mixture, then sift over the remaining dry ingredients and fold in, along with the lemon zest,, until just combined.
5. Divide the mixture between the prepared tins. Bake for 20-25 minutes, until risen and a skewer inserted in the centre comes out clean
6. Leave to cool in the tins for 10 minutes, before turning out onto wire racks to cool completely.
7. For the buttercream, beat the butter and vanilla extract in a bowl. Gradually add the icing sugar, beating until pale and fluffy; set aside.
8. Sandwich the sponges together with a layer of buttercream, then spread the top with a slightly thicker layer to cover. Thinly spread the remaining buttercream around the sides, scraping of the excess to achieve a ‘naked’ look.
9. To make a decorative wreath, weave the fresh herbs in a circle and arrange on top of the cake. Roll the cranberries in the sugar. Arrange in and around the wreath.

Tip: To make the sponges less crumbly before icing, or even to save time on the day, you can bake them up to 2 days in advance, wait for them to cool and then wrap them in foil and baking paper, before storing them somewhere cool