Gingerbread Bundt Cake
A warm and spiced gingerbread bundt cake, perfect for holiday gatherings.
Equipment
- 9-cup bundt tin
- Mixing Bowls
- Wire Rack
Ingredients
The Cake
- 225 g unsalted butter
- 225 g dark brown sugar
- 125 g black treacle
- 375 g plain flour
- 4 tsp ground ginger
- 2 tsp ground cinnamon
- 3 medium eggs
- 225 ml whole milk warmed
- 2 tsp bicarbonate of soda
Decoration
- 15 g icing sugar
Instructions
- Preheat your oven to 180°C/160°C fan and grease and flour a 9-cup bundt tin.
- In a pan, gently heat the butter, sugar, and treacle together until smooth. Allow to cool for 10 minutes.
- In a large bowl, mix the flour, ginger, and cinnamon together. Pour in the treacle mixture and stir to combine.
- Add in the eggs and stir to combine.
- Mix in the bicarbonate of soda and the warm milk.
- Pour the mixture into the prepared tin.
- Bake in the oven for 50 minutes to 1 hour, or until baked through.
- Once baked, leave to cool in the tin for 10 minutes, then turn out to fully cool on a wire rack.
- Dust the cooled cake with icing sugar and serve.
Notes
Serve warm with a drizzle of glaze or a dollop of whipped cream for extra indulgence.