Gingerbread Cake with Whisky Frosting
For Cake:
  • 1 can Lyle's Golden Syrup (about 16 oz. or 1.5 cups)
  • 1 stick butter (8 Tablespoons)
  • 2 cups flour
  • 1 tsp. salt
  • 1.5 tsp. baking soda
  • 1 Tablespoon ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • 1 egg, beaten
  • 1 cup milk
For whisky buttercream:
  • ½ cup butter
  • 2 cups powdered sugar, sifted
  • 3 Tablespoons scotch whisky
  1. Preheat the oven to 350 degrees F. Line the bottom of a 9 inch cake pan (2 inches deep) with parchment and spray the sides with baking spray.
  2. Melt butter and syrup together.
For Cake:
  1. Into a bowl mix flour, salt, syrup and spices. Add the syrup and butter mixture and mix well.
  2. Add egg and milk, and stir until the mixture is combined.
  3. Pour into the cake pan and bake at 350 for 45-50 minutes -- it's OK if the cake still seems a bit damp in the center. Let cool in the pan for 10 minutes, then turn out and cool on a rack.
  4. Using a serrated knife, cut the cake in half horizontally. Fill and top with whisky buttercream.
For whisky buttercream:
  1. Combine all ingredients and mix until fluffy.
Cake a Laurie Colwin's More Home Cooking
Recipe by The Domestic Front at