Gingerbread & Fudge Slice
A while ago I was asked to supply some cakes for a local Charity event and delved into my previous recipes and made some Millionaire’s Shortbread and Cherry Bakewell Bake, but then I thought what about something else?… I know, Gingerbread & Fudge Slice… everybody loves this moist spiced cake, drizzled with a vanilla fudge/caramel topping. So here it is…
Gingerbread & Fudge Slice
- 270 g self raising flour
- 180 g vegetable oil
- 60 g honey
- 60 g black treacle
- 150 g brown sugar
- 270 ml water
- 2 lrg eggs
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin spice
- 1 tsp ground ginger
- ½ tsp salt
- 200 light brown sugar
- 200 icing sugar
- 150 butter
- 120 ml double cream
- 2 tsp vanilla essence
- 1 tbsp water
- 1 tsp salt
- Preheat your oven to 160℃.
- Line a 9×13" baking tray with baking paper.
- In a sauce pan, take 200ml of the water and bring it to a boil. Take it off the heat and add in the honey, treacle, baking soda and the rest of the water, then mix well and set aside to cool.
- In a bowl, add flour, baking powder, salt, pumpkin spice, ginger, mix well and set aside as well.
- In another larger bowl, mix together the oil and brown sugar, mix well, then add in the eggs and whisk well.
- Add in half of the flour mix to the oil/sugar and fold in gently.
- Add the honey/treacle mixture to the bowl and mix, then add in the remaining flour and mix well.
- The batter for gingerbread will be runny (runny batter will make the cake so moist and soft). Pour this batter in the prepared baking tray.
- Bake in the preheated oven for 30mins, or until you can insert till a tooth pick in the centre and it comes out clean.
- Allow to cool in the pan before removing to add the topping and slicing.
- Beat 70g of the butter in a large bowl with an electric mixer, until creamy.
- Add the icing sugar and vanilla essence and whisk until you have created a light and fluffy buttercream.
- Heat the light brown sugar in a pan, adding the water, until it begins to boil.
- Once the pan begins to boil add the salt along with the rest of the butter and mix.
- Then add in the double cream and mix until completely combined, it should now be a lovely golden caramel colour with a creamy texture.
- Drizzle your creamy caramel into the buttercream whilst mixing it in.
- Once your caramel and buttercream are fully combined, it will be hot and fluid. Place an open disposable piping bag in a jug and pour what you can of the caramel mix into the piping bag, being careful not fill it completely as you have to twist the open end together.
- Finally, snip a small bit off the tip of the pipping bag (you don't want the pour to be too much) and you can now drizzle the fudge/caramel mix over the top of the cake (as much as you want, any left over can always be heated up and used as a dipping or pouring sauce another time).
- Leave to cool, the fudge/caramel topping will stiffen up (especially if chilled). Then slice into squares, serve and enjoy.