Gingerbread Cake with Maple Frosting

This incredible showstopper of a Christmas dessert brought to you by Bibby’s Kitchen; a Gingerbread Village Christmas Cake. This recipe uses the famous Food Lover’s Festive Fruit Cake Mix (a.k.a the red bucket).


Cooking Methods

  • Baking




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

Maple Frosting

  • 200g butter, at room temperature
  • 250g cream cheese
  • 5ml vanilla extract
  • 30ml maple syrup
  • 200g icing sugar


  1. Preheat the oven to 180º C. Butter and line 3 x 20cm round baking tins.
  2. Cream the butter and sugar together until pale and fluffy. Drizzle in the molasses and whisk to combine. Add the sour cream and buttermilk and mix on a low speed to incorporate.
  3. Sift together the flour, raising agents, salt and spices then add to the butter mixture. Tip in the Festive Food Cake Mix and pecans and fold through.
  4. Divide the batter between the tins. Bake for 25-27 minutes until cooked through. Cool for 10 minutes before turning out onto a wire rack.
  5. For the maple frosting, whisk until light and pale. Add the cream cheese, vanilla and maple syrup and whisk to combine.
  6. Sift in the icing sugar and whisk until smooth.
  7. To assemble, 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.
  8. Decorate with iced gingerbread biscuits.