- 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
- 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.
- Make a well in the dry ingredients and pour in the egg and treacle mixture. Mix until a smooth batter has been achieved.
- 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.
- 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.
- 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.
- 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
TIP: Feel free to split the cake in two and sandwich together with some of the icing.