Make a booking
Book Restaurant
Enter Number of Guests*


Child 1-17


Choose a Time*


Please Note: After your purchase is confirmed, we will email you a confirmation.

Join the family to unlock rewards and elevate your wine experience

Our Restaurant is open for lunch Thursday to Monday | 12pm-4pm Book Now


Soft Gingerbread Cake

Fri 3 Aug 2018

Image of Ginger cake

    Ironchef Shellie created this gorgeous Soft Gingerbread Cake for our Christmas in July mid-winter feast. Enjoy it with a Brown Brothers Moscato or with a glass of Orange Muscat and Flora. Visit for more recipes.


    Gingerbread Spice Mix

    • 4 teaspoons ground ginger
    • 4 teaspoons ground cinnamon
    • 2 teaspoons ground allspice
    • 2 teaspoons ground cloves
    • 2 teaspoons ground nutmeg

    Soft Gingerbread Cake

    • 540g plain flour
    • 2 tsp baking powder
    • pinch of salt
    • 8 tsp gingerbread spice mix
    • 4 eggs
    • 200g brown sugar
    • 200ml golden syrup
    • 250g butter
    • 100ml thickened cream
    • 300ml milk
    • a bunch of fresh rosemary, to decorate

    Crystallised Cherries

    • 500g fresh cherries
    • 1 egg white
    • Caster sugar, for rolling

    Cream Cheese Frosting

    • 900g icing sugar, sifted
    • 150g unsalted butter, softened
    • 375g cream cheese, cold


    • Cake:
      Heat oven to 175°C (155°C fan-forced). Grease and line four 20cm baking pans. Set aside. Mix flour, baking powder, salt, 8 tsp gingerbread spice mix in a bowl. Set aside.
    • Beat eggs and sugar until fluffy and lighter in color, about 3-4 minutes. Add in golden syrup and beat until smooth. Melt the butter in a saucepan and add cream and milk. Add dry ingredients and butter mixture to the egg mixture in alternating additions, and fold through gently.
    • Divide batter between prepared cake pans and bake for about 15 to 20 minutes or until a cake tester comes out clean. Let cool in pan, then unmold onto a wire cooling rack.
    • Sugared cherries:
      1. Dip about half the cherries in egg white and put them on a piece of kitchen paper so they’re not soaking wet when rolling them in sugar.
      2. Roll in sugar and leave to dry on a tray lined with baking paper for at least 30 minutes.
    • Cream Cheese Frosting:
      1. Beat the icing sugar and butter with an electric mixer on a medium to low
      speed until the mixture comes together.
      2. Add in the cream cheese and beat until it is completely incorporated. Turn the mixer up to medium high speed and continue beating until the mixture is light and fluffy, at least 5 minutes.
    • Assembling the cake:
      1. If cake layers are domed on top, level them out by cutting off the top with a serrated knife.
      2. Put the first cake layer on a cake stand or plate and spread a fairly thick layer of frosting on it
      using an offset spatula or butter knife.
      3. Keep doing this until you’ve used all four cake layers. End with a layer of frosting on top of the last layer.
      4. Spread a thin layer of frosting all over the cake. Decorate with rosemary, as well as fresh and crystallised cherries, immediately before the cream cheese sets. Put it in the fridge to set for a 10 to 20 minutes if needed.

    Related Posts