- 1 box white cake mix (15.25 ounce size)
- 2 teaspoons ground ginger
- 1 ½ teaspoons cinnamon
- ½ teaspoon allspice
- ¼ teaspoon cloves
- 1/3 cup canola oil
- ½ cup water
- 2 tablespoons molasses
- 3 large eggs
FOR THE SOAK:
FOR THE FROSTING:
- 1 cup whipping cream
- 1/3 cup confectioners’ sugar
- 2 tablespoons quick cook oats
- 2 tablespoons all purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons melted butter
- 2 tablespoons candied ginger
- caramel syrup (for drizzling on top)
- Preheat oven to 350º Fahrenheit and spray a 9″ square inch pan with cooking spray.
- Whisk together cake mix with spices in a large mixing bowl.
- In another bowl, use a whisk to mix the oil, water, molasses, and eggs until combined.
- Add the dry ingredients to the wet mixture and mix until combined.
- Pour the batter into pan and bake at for 35-40 minutes, or until golden brown and a toothpick inserted into the centre of the cake comes out with only a few crumbs.
- Remove the cake from the oven, put the pan on a wire rack and cool for 10 minutes.
- Poke holes in the warm cake halfway through with a large meat fork, about an inch apart.
- Drizzle warm eggnog over the cake, making sure it goes into the holes. Make sure the eggnog is warmed and thin enough, so that it easily enters the holes.
- Cover with plastic wrap and chill in the fridge for at least 4 hours or overnight.
- Whip the whipping cream and confectioners sugar in a bowl with an electric hand mixer until stiff peaks form.
- Spread whipped cream on top of the cooled cake.
MAKE THE GINGER CRUMBLE:
- Mix together the oats, flour, brown sugar and butter. Spread on a 9×13 baking sheet. Bake in an oven (preheated to 350º Fahrenheit) for 10 minutes.
- Sprinkle the cooled ginger crumble over the cake and drizzle with caramel topping.
- Store in an airtight container in the refrigerator.