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Naughty & Nice Treacle Cake

Sugar, spice and all things nice. This cake is made for colder days and autumnal nights. A good, old fashioned, naughty & nice treacle cake spiked with ginger that just hits the spot.

Naughty & Nice Treacle Cake

Ingredients


For the cake
250g unsalted butter, softened
150g black treacle
100g dark brown sugar
1 tsp ground ginger
1 tsp cinnamon
½ tsp nutmeg
1/8 tsp ground cloves
Zest of 1 lemon
4 medium eggs
250g self-raising flour

For the frosting
250g unsalted butter, softened
2 tbsp full fat cream cheese
500g icing sugar, sifted
1 tsp cinnamon

Method


  1. Preheat your oven to 180°C and use butter to grease two circular cake moulds (18cm)
  2. Melt the butter, sugar, treacle, lemon zest and spices in a pan and bring to the boil
  3. Take the pan off the hob and pour the mixture into your stand mixer
  4. Whisk the eggs in one by one
  5. Sift in the flour and whisk until smooth then pour mixture into the cake tins
  6. Bake for 25 minutes. Once cooked, leave to cool and then transfer to a wire rack
  7. To make the frosting: in your stand mixer, beat the butter and mix with cream cheese
  8. Add in the cinnamon and icing sugar and mix until frosting is light and fluffy
  9. Once the cakes have cooled, slice each cake into two halves, so you have four cake layers altogether
  10. Spread frosting over the bottom layer and top with one of the cakes. Repeat process until all four layers are assembled
  11. Add a final layer of frosting to the top and leave to chill in the fridge for 20 minutes
  12. Enjoy!

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