4 tbsp Grand Marnier
100g (3 ½ oz) dried cherries
100g (3 ½ oz) dried sultanas
250g (8oz) Jamaican ginger cake
600ml (20 fl oz) chilled custard
Toasted flaked almonds, to serve
For the Syllabub:
Grated zest of ½ lemon
2-3 tbsp caster sugar
100ml (3 ½ fl oz) sweet white wine
300ml (9 ½ fl oz) cream
Serves: 8 Prep time: 25 mins, plus refrigeration and standing time
Step One: Soak the dried fruit in the alcohol for 6 hours or overnight. Strain, reserving both the fruit and alcohol. Cut the cut into slices 1 cm (½ in) thick and arrange a single layer over the base of a large glass trifle bowl. Pour over the fruit and alcohol. Pour the custard over the cake covering with cling film and chill for at least 3 hours.
Step Two: To make the syllabub cream, mix together the lemon zest, sugar and wine and leave for 30 minutes. Strain through a fine sieve into a large bowl, then add the cream and whip until the mixture just holds it shape. Be careful not to over whip it.
Step Three: Spoon the cream over the trifle and return it to the fridge until you are ready to serve. Just before serving, decorate with toasted almonds and silver dragees, if desired.
Recipe courtesy of Easy Living Magazine
This recipe is courtesy of Easy Living Magazine.
Serves: 8-12 – Prep time: 20 mins – Cook time: 70 mins
Ingredients: 225g (7oz) unsalted butter, softened; 220g (7oz) plus 1 tblsp caster sugar; 220g (7oz) plus 1 tblsp dark brown soft sugar; 3 eggs; 280g (9oz) plain flour; 1 tsp baking powder; ½ tsp bicarbonate of soda; 1 tsp ground allspice; 1 ½ tsp ground cinnamon; 1 tsp freshly grated nutmeg; ¼ tsp ground cloves; ¼ tsp ground ginger; ¼ tsp ground cardamom; ½ tsp salt; 3 tblsp bourbon; 3 Granny Smith apples, peeled, cored and cut into chunks; 120g (4oz) shelled whole pecans, toasted and roughly chopped
- Heat the oven to 160oC (gas mark 2-3). Grease a 20cm (8 in) round cake tin and line the base with greaseproof paper. Using an electric mixer with paddle or beater attachment (or an electric whisk), beat the butter and both sugars until the mixture is almost light in colour and fluffy in texture. Add the eggs, one at a time, beating until thoroughly combined before adding the next. Scrape down the side of the bowl and mix again for 1 minute.
- In another bowl, combine the flour, baking powder, bicarbonate of soda, all the spices and salt and sift twice. Add one third of the flour mixture to the egg mixture and mix until well incorporated. Repeat with another third of the flour mixture, then the rest of the flour mixture and mix until just combined. Pour the bourbon over the apples in a bowl and mix. Fold the apples and pecans into the cake mixture. Spoon the mixture into the prepared cake tin.
- Bake in the hot oven for 55-70 minutes. A wooden skewer inserted in the middle should come out with almost no crumbs attached, and the middle of the cake, when pressed, should spring back slightly instead of sinking. Bake for an additional 5-10 minutes if necessary.
- Remove from the oven and let cool in the tin for 10 minutes. Slide a table knife all around the edge to loosen the cake, then remove from the tin. Transfer to a wire rack to cool for 1 hour.
Recipe taken from this book:
This recipe is courtesy of Easy Living Magazine
Serves: 8-12 – Prep time: 30 mins plus time for cake to cool –
Cook time: 40 mins
Ingredients: 225g (7oz) unsalted butter; 4 shots (approx. 120ml / 3 ½ fl oz) of good espresso; 110g (3 ½ oz) cocoa powder; 200g (6 ½ oz) caster sugar; 220g (7oz) dark brown soft sugar; 2 eggs; 75ml (2 ½ fl oz) bourbon; 1 tsp vanilla extract; 280g (9oz) plain flour; 1 tsp bicarbonate of soda; ½ tsp salt
- Heat the oven to 170oC (gas mark 3). Grease a 20cm (8 in) round cake tin and line the base with greaseproof paper. Place the butter in a large saucepan and melt, then stir in the espresso and cocoa powder. Add both sugars and the eggs and whisk thoroughly. Add 3 tblsp of the bourbon and the vanilla extra and set aside.
- Place the flour, bicarbonate of soda and salt in a large mixing bowl and sift twice. Slowly pour the espresso mixture into the flour mixture. Stir until well combined. The mixture should be very liquid.
- Spoon the mixture into the prepared cake tin. Bake for 28-35 minutes. A wooden skewer inserted in the middle should come out with almost no crumbs attached and the middle of the cake, when pressed, should spring back slightly instead of sink. Bake for an additional 5-10 minutes if necessary.
- Remove from the oven and let cool in the tin for 10 minutes. Slide a table knife all around the edge to loosen the cake, then remove from the tin. Transfer to a wire rack to cool for 1 hour. Brush the remaining bourbon over the top before cutting in half horizontally and filling with frosting of your choice.
Cake Layer Guide:
Recipe taken from this book: