Preheat the oven to 180C. Grease and line 3 x 20cm round cake tins.
In a large bowl, sift together the flour, baking powder, ginger, cinnamon, allspice, nutmeg, bicarb and salt. Set aside.
Beat the butter and both sugars in a large bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating each one in well. Add the golden syrup, treacle and vanilla and beat to combine.
Gently mix in ⅓ of the flour mixture, then ⅓ of the milk and continue alternating with the flour and milk until it’s all combined.
Divide the batter between the prepared tins and bake for 25-30 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 15 minutes, then turn out onto a wire rack to cool completely.
For the salted honey buttercream icing
Beat the butter until smooth. Add the honey and beat well. Add the powdered icing sugar and milk, then beat until smooth and mix in the salt.
Divide the icing into two bowls. With one bowl of icing, spread a little between each layer of the cake and sandwich together. Spread the remaining icing in a thin layer onto the top and sides of the cake, creating a thin ‘crumb coat’. Refrigerate the cake for 30 minutes to set the icing, then spread the remaining icing on the top and sides.
Decorate the cake as desired with gingerbread biscuits, greenery and cranberries.
Created by Veggie Desserts for Leisurecooker.co.uk
By Kate Hackworthy, www.veggiedesserts.co.uk
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