Salted caramel and whiskey cake

Ingredients

• 175g plain flour
• 1 level teaspoon baking powder
• 1 teaspoon ground cinnamon
• 2 teaspoons ground ginger
• ½ teaspoon ground cloves
• 175g brown sugar
• 1 tablespoon Irish whiskey
• 110g butter
• 2 large eggs
• 2 large dessertspoons black treacle
• 200ml milk
• 25g pecans, chopped

For the salted caramel icing:

• 110g caster sugar
• 4 tablespoons water
• 50ml cream
• 1 pinch sea salt, to taste
• 110g butter, softened
• 300g icing sugar

 

Directions

1. Grease and line a 20cm cake tin. Sieve the flour, baking powder and spices together. Add brown sugar and whiskey. Melt the butter and add to the eggs and milk.
2. Make a well in the dry ingredients and pour in the egg and treacle mixture. Mix until a smooth batter has been achieved.
3. Bake for 45-55 minutes at 180ºC/gas mark 4 until a skewer inserted in the centre comes out clean. Allow to cool slightly and then invert onto a wire tray and allow to cool fully.
4. For the salted caramel buttercream, heat the caster sugar and four tablespoons of water in a saucepan over a gentle heat until the sugar has dissolved, then increase the heat and cook the caramel, unstirred, for 2-3 minutes, or until golden and slightly thickened. Remove the pan from the heat immediately and whisk in the cream. (Caution: the caramel may splutter and boil up a little when you add the cream.) Stir in the salt and then allow to cool in a clean bowl.
5. Cream the butter and icing sugar together for at least 4-5 minutes, then beat in a little of the caramel to achieve a nice smooth consistency.
6. Spread over the cake and then drizzle with some additional salted caramel and garnish with chopped pecans.

Recipe Credit: Edward Hayden

Photography: Brian Clarke at Harry Weir

Tips

TIP: Feel free to split the cake in two and sandwich together with some of the icing.