Ingredients

• 250g butter, chopped
• 1 1/3 cups (465g) golden syrup
• 2/3 cup (150g) brown sugar
• 4 cups (600g) self-raising flour
• 3 tbs ground ginger
• 1 tbs ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground cloves
• 4 Coles Australian Free Range Eggs
• 1 cup (250ml) buttermilk
• Gingerbread stars ginger bread, to decorate

Buttercream

• 250g butter, softened
• 3 cups (480g) icing sugar mixture
• 2 tsp milk
• 1 tsp finely grated lemon rind
• 1 tbs lemon juice
• 1/2 tsp ground nutmeg

Method

• Step 1 Preheat oven to 180°C. Grease and line the base and sides of two 17cm (base measurement) round cake pans.
• Step 2 Place the butter, golden syrup and sugar in a medium saucepan over low heat. Cook, stirring, for 5 mins or until butter melts and sugar dissolves. Set aside for 10 mins to cool slightly.
• Step 3 Transfer butter mixture to a large bowl. Add the flour, ginger, cinnamon, nutmeg, cloves, eggs and buttermilk. Use a balloon whisk to stir until well combined. Divide batter evenly among the prepared pans. Smooth the surface. Bake for 1 hour or until a skewer inserted in centres comes out clean. Set aside for 5 mins before transferring to a wire rack to cool completely.
• Step 4 To make the buttercream, use an electric mixer to beat butter in a bowl until very pale. Gradually add icing sugar, in 4 batches, beating well between each addition. Add milk, lemon rind, lemon juice and nutmeg and beat until well combined.
• Step 5 Use a large serrated knife to level top of each cake, then cut each cake in half horizontally. Place 1 cake layer on a serving plate. Spread top evenly with a little of the buttercream. Top with another cake layer. Continue layering with more buttercream and remaining cake layers. Spread top and side of cake with remaining buttercream. Use a large palette knife to smooth top and side.
• Step 6 Decorate the cake with gingerbread stars. Cut into wedges to serve.