Transform simple ginger loaf into this boozy cake in just 25 minutes by soaking in rum and caramel then layering with boozy caramel cream.
1 ginger loaf cake (we used McVitie’s Jamaica ginger cake)
400ml double cream
4 tbsp dark rum
8 tbsp salted caramel from a jar (we used Bonne Maman)
2 balls stem ginger in syrup, chopped, plus some syrup from the jar
Cut the loaf cake horizontally, dividing it into 3 long layers.
Put the cream, 2 tbsp of rum and 5 tbsp of salted caramel into a bowl and whisk until the mixture is holding peaks.
Arrange the bottom layer of cake on a serving plate. Brush with rum, then spread over 1 tbsp of the remaining caramel and a 2-3cm layer of cream mixture. Sit the next layer of cake on top and repeat the rum, caramel and cream layering, then repeat with the final layer of cake. Use the rest of the cream to completely cover the loaf cake. Use a small palette knife to swirl the cream into a rough pattern.
Chill in the fridge for 3-4 hours (or overnight, if you like). This will give the cream a chance to set, while all of the flavours combine.
To finish, sprinkle with the chopped ginger and drizzle with some of the syrup from the jar. Cut into slices to serve.