Sugar and spice cake with caramel and orange cream

Topped with toffee shards and sticky caramel, this layered cinnamon and ginger-spiced cake makes for a stunning Christmas dessert.

  • 1 hr 30 mins preparation
  • 50 mins cooking
  • Serves 24
  • Print
Brought to you by Harvey Norman


Sugar and spice cake with caramel and orange cream
  • 12 eggs, at room temperature
  • 160 gram brown sugar
  • 160 gram caster sugar
  • 300 gram (1 cup) plain flour, double sifted
  • 2 tablespoon ground ginger
  • 2 teaspoon ground cinnamon
  • 2 teaspoon ground cardamon
  • 1 teaspoon grated nutmeg
  • 1/4 teaspoon baking powder
  • 150 gram butter, melted and cooled
  • 1 (380g) jar caramel (bonne maman), blended in a vitamix until smooth
  • 220 gram (1 cup) caster sugar
  • 1 edible gold leaf, for decorating
Orange liqueur cream
  • 600 millilitre thickened cream
  • 300 millilitre sour cream
  • 2 tablespoon orange liqueur or brandy, optional
  • 1 tablespoon icing sugar
  • 2 teaspoon vanilla bean paste


Sugar and spice cake with caramel and orange cream
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease and line two 20cm-round cake pans.
  • 2
    Make cakes in two batches, two cakes at a time. Whisk half the eggs and half the sugars in the bowl of an electric mixer until mixture is tripled in volume and holds a trail (10-12 minutes). Transfer to a large bowl, sift over half the flour, half spice and half baking powder in two batches, gently fold to combine, then fold in half the butter. Divide among lined cake tins and bake until cakes are dark golden and centres spring back when gently pressed (20-25 minutes). Cool slightly in tins for 5 minutes, then turn out top down and cool completely on a baking paper lined wire rack. Repeat with clean lined tins and remaining ingredients.
  • 3
    Make orange liqueur cream. Beat all ingredients with an electric mixer until medium peaks form.
  • 4
    Place one layer on a serving platter.Spread with 1 cup of the cream mixture, drizzle with 2 tbsp caramel. Repeat layers, ending with cake and cream mixture.
  • 5
    Make toffee shards with 220g caster sugar and 60ml water, boiled, stirred over high heat until dissolved, cooled on oven tray and broken to pieces. Decorate with shards and gold leaf. Complement with white chocolate shards if desired.


Cake suitable to freeze. Not suitable to microwave.

More From Women's Weekly Food