sweet treat

This cake is perfect for the winter months. Packed full of spicy ginger with a scrummy sweet topping, you’ll be wanting more

Beat the autumnal chill with our gooey ginger and pecan cake

Ginger & Pecan cake

TAKES 1 HR SERVES 12-16

375g unsalted butter, softened up

375g soft light brown sugar

6 large eggs, beaten

150g pecans, toasted and chopped

300g self-raising flour

1tsp baking powder

50g stem ginger in syrup, chopped, plus

2tbsp syrup FOR THE FILLING

500ml crème fraîche

3-4tbsp golden rum, to taste

3-4tbsp icing sugar, to taste FOR THE TOPPING 300g dulce de leche (caramel sauce) Juice

1⁄2 lemon 1tsp sea salt, roughly crushed YOU WILL NEED 3 x 20cm (8in) sandwich tins, greased and bottom-lined

1 Heat the oven to 170°C/gas Mark 3. Cream the butter and sugar. Gradually add the eggs, then fold in the pecans, flour, baking powder and ginger with syrup. 2 Pour into prepared tins and bake for 30 mins, until risen and springy. Remove from the oven, cool in the tin for 2 minutes, then cool on a wire rack. 3 To make the filling, whisk all the ingredients until soft peaks form. Chill. To make the topping, mix all the ingredients, and set aside. 4 Spread 2 cakes with the crème fraîche filling; place one on a plate and top with the second. Place the third cake on top and spread with the dulce de leche, letting it drip. Top with pecan brittle, if you like.