Gingerbread Bundt cake
This Gingerbread Bundt Cake is a beautifully spiced festive bake that looks stunning on a Christmas table and fills the kitchen with the warm, comforting aroma of ginger, cinnamon and treacle. Rich, moist and gently dense thanks to the molasses and syrups, it’s a perfect winter cake – ideal for holiday gatherings, afternoon tea or a cosy dessert after a festive meal. Serve it with warm custard, cream or a simple dusting of icing sugar, or enjoy a slice with a cup of tea or coffee. Made with simple ingredients and easy to prepare, this cake keeps well and tastes even better the next day.
Ingredients
Method
- Place the butter, dark brown sugar, black treacle and golden syrup in a saucepan. Heat gently, stirring, until melted and smooth. Remove from the heat and allow to cool for 10 minutes.
- Preheat the oven to 180°C (160°C fan). Grease and flour a Bundt tin or prepare a silicone mould.
- In a large bowl, mix together the flour, baking powder, ground ginger, cinnamon and mixed spice.
- Pour the cooled treacle mixture into the dry ingredients and stir gently until combined.
- Beat in the eggs one at a time, mixing well after each addition.
- Gradually add the milk and stir until you have a thick, smooth batter.
- Pour the batter into the prepared tin and level the surface.
- Bake in the centre of the oven for 45–55 minutes, or until a skewer inserted into the cake comes out clean.
- Leave the cake in the tin for 10 minutes, then carefully turn it out onto a wire rack to cool completely.
- Dust with icing sugar before serving.