Spiced Rum, Caramel & Ginger Layer Cake. Impress your family and friends with this gorgeous cake that was designed to get the party started.
Spiced Rum, Caramel & Ginger Layer Cake Recipe
310g unsalted butter, softened
13⁄4 cups (385g) caster sugar
2 tsp vanilla extract
21⁄2 cups (375g) plain flour, sifted
21⁄2 tsp baking powder, sifted
2 tsp ground ginger
3 tsp ground cinnamon
3⁄4 cup sour cream
1⁄4 cup crystallised ginger, finely chopped
1⁄2 cup spiced rum
2 tbsp store-bought dulce de leche
Brown Butter Icing
500g unsalted butter, chopped
3 cups icing sugar, sifted
3⁄4 cup sour cream
Preheat the oven to 200°C (180°C fan forced). Line two 20cm round cake tins with baking paper.
Place the butter, caster sugar and vanilla in the bowl of a stand mixer with a paddle attachment and then beat for 6-8 minutes or until creamy and pale. Add the eggs one at a time, making sure to beat well before adding the next egg. Add the flour, baking powder, ginger, cinnamon, sour cream, crystallised ginger and 2 tablespoons of the spiced rum and beat until just combined, being careful not to over-mix.
Divide the mixture between the cake tins, smoothing the tops with the back of a spoon. Bake in the oven for 40 minutes, or until
a skewer inserted into the cake comes out clean. Allow to cool in the tins for 10 minutes, then brush with 2 tablespoons of rum before cooling completely on wire racks.
To make the icing, place the butter in a large frying pan over high heat. Cook for 5-6 minutes, or until the butter is foamy and a nutty brown. Carefully transfer to a heatproof bowl and allow to cool slightly before refrigerating for 1 hour, or until firm.
Place the cooled brown butter and the icing sugar into the bowl of a stand mixer with a paddle attachment. Beat for 5-6 minutes or until pale and fluffy. Add the sour cream, then beat until combined.
To serve, trim the tops of the cakes and halve the cakes horizontally to form four even layers. Place the bottom layer on a cake stand. Top with 3⁄4 cup icing. Top with another cake layer and repeat, ending with icing the top of the cake. Using a large palette knife, smooth a small amount of icing around the sides of the cake. Mix the dulce de leche with the remaining rum and drizzle over the cake to serve.
Browning the butter is a good way to add a nutty flavour to the icing. Allowing it to cool before making the icing is important, as it needs to be firm to make a thick icing.
The cake is best made the day of serving, but it can be baked in the morning and assembled later.