Next in our range of Christmas recipes is a Caramel Gingerbread Cake with brandy butter – sounds absolutely divine and a delicious dessert to try over the festive period – sounds delish!



  • 2½ 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 


  • 300g unsalted butter, chopped, room temperature 
  • 250g pure icing sugar, sifted 
  • 2 vanilla beans, split, seeds scraped 
  • 1/3 cup (80ml) brandy 
  • Freshly grated nutmeg, to dust 


  • ¾ cup (165g) caster sugar 
  • 100g unsalted butter, chopped 
  • ¼ cup (60ml) pure (thin) cream 
  • 2 tbs brand 


Step 1: Preheat oven to 160°C. Grease a 22cm springform pan and line the base and side with baking paper. 

Step 2: Sift flour and spices into a bowl. Beat butter and sugar in a stand mixer until thick and pale. Beat in caramel Top ‘n’ Fill, add eggs and beat to combine (the mixture will look a little curdled, but will come back together when dry ingredients are added). Add sour cream, molasses and flour mixture and fold together with a spatula until combined. Pour batter into prepared pan and bake for 1 hour 25 minutes or until a skewer inserted in the centre comes out clean. Set aside to cool completely in pan. 

Step 3: For the frosting, beat butter, sugar and vanilla seeds in a stand mixer on medium-high speed for 5 minutes or until thick and pale. Reduce speed to low, add brandy and beat to combine. Set aside. 

Step 4: For the brandy butterscotch, place sugar in a saucepan over medium-high heat. Once sugar starts to melt, swirl pan until an even, dark caramel has formed, then quickly add the butter and remove from the heat. Stir until smooth, then add cream and set aside to cool completely. Once cool, stir in the brandy. 

Step 5: Spread icing over cooled cake and drizzle with brandy butterscotch. Dust with freshly grated nutmeg, to serve. 

*Recipe and photo credit –