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.

Print Recipe

Prep Time 10

Cook Time 50

Resting Time 4

Total Time 1

Servings: 12 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

150 g unsalted butter or dairy-free alternative
150 g dark brown sugar
2 Tbsp black treacle
2 Tbsp golden syrup
350 g plain flour
1 tsp ground ginger
1 tsp ground cinnamon
2 tsp mixed spice
2 tsp baking powder
3 medium eggs
200 ml milk or plant-based milk at room temperature
Icing sugar for dusting

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.