Caramel Gingerbread Cake with Brandy Butter

delicious.com.au

Pinotpuss

2 ½ cups (375g) self-raising flour

2 tbs ground ginger

2 tsp ground allspice

½ tsp ground cloves

200g unsalted butter, chopped, room temperature

150g caster sugar

395g can caramel Top ‘n’ Fill

3 eggs, room temperature, lightly beaten

250g sour cream, room temperature

1 cup (250ml) molasses

subheading: BRANDY BUTTER FROSTING:

300g unsalted butter, chopped, room temperature

250g pure icing sugar, sifted

2 vanilla beans, split, seeds scraped

⅓ cup (80ml) brandy

Freshly grated nutmeg, to dust

subheading: BRANDY BUTTERSCOTCH:

¾ cup (165g) caster sugar

100g unsalted butter, chopped

¼ cup (60ml) pure (thin) cream

2 tbs brandy

Directions at delicious.com.au

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