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Gingerbread Village Cake with Maple Mascarpone Frosting

Course christmas dessert, Dessert
Cuisine christmas, dessert
Servings 14


Gingerbread Village Cake – The Sponge

  • 180 g salted butter at room temperature
  • 200 g brown sugar
  • 2 eggs xl
  • 60 ml 1/4 cup molasses
  • 125 ml 1/2 cup sour cream
  • 125 ml 1/2 cup buttermilk
  • 320 g cake wheat flour
  • 5 ml 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 20 ml 4 teaspoons ground ginger
  • 10 ml 2 teaspoons ground cinnamon
  • 5 ml 1 teaspoon mixed spice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 185 g 1 1/4 cup Food Lover’s Market Festive Food Cake Mix
  • 60 g 1/2 cup pecans, toasted and roughly chopped

Gingerbread Village Cake Maple Frosting

  • 200 g butter at room temperature
  • 250 g cream cheese
  • 5 ml 1 teaspoon vanilla extract
  • 30 ml 2 tablespoons maple syrup or honey
  • 200 g icing sugar


  • Preheat the oven to 180º C. Butter and line 3 x 20cm round baking tins with parchment paper.
  • In a large mixing bowl, cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, whisking well between each addition. Drizzle in the molasses and whisk to combine. Add the sour cream and buttermilk and mix on a low speed to incorporate. The mixture may appear split, but corrects once the flour is added.
  • Sift together the flour, raising agents, salt and spices. Add the dry ingredients to the butter mixture and mix on a low speed. Tip in the Festive Food Cake Mix and pecans and fold through.
  • Divide the batter between the tins and smooth over. Bake for 25-27 minutes until cooked through. Cool in the tin for 10 minutes before turning out onto a wire rack.
  • For the maple frosting, whisk until light and pale. Add the cream cheese, vanilla and maple syrup and whisk to combine.
  • Sift in the icing sugar and whisk until smooth.
  • To assemble the Gingerbread Cake, place one layer on a cake stand. Spread with 1/4 cup frosting, then place the second layer on top. Repeat with the third cake layer. Cover the sides and top of the gingerbread cake liberally.
  • Decorate the sides and top of the gingerbread cake with iced gingerbread biscuits.


This recipe is sponsored by Mediterranean Supermarket 
Keyword cake, christmas, christmas cake, dessert