Gingerbread Bundt Cake
Servings: 14 slices
A deliciously spiced sticky Gingerbread Bundt Cake, perfect for the festive season.
- 150 g unsalted butter
- 200 g black treacle (US - molasses)
- 200 g golden syrup (US - maple syrup or dark corn syrup)
- 125 g dark muscovado sugar
- 2 large eggs at room temperature
- 250 ml whole milk
- 300 g plain flour
- 1 tsp bicarbonate of soda
- 2.5 tsp ground ginger
- 1.5 tsp ground cinnamon
- 0.5 tsp mixed spice (US - all spice)
- icing sugar for dusting
Prepare your bundt tin by brushing it with a combination of butter and flour or use my preferred method of (affiliate link) Wilton Cake Release. Preheat the oven to 160ºC Fan/180ºC/Gas 4/350ºF
Put the butter, treacle, golden syrup and sugar into a medium-sized pan. Melt over low heat until the ingredients have dissolved and you’re left with a dark brown, smooth runny mixture.
Lightly whisk the eggs then tip them into the mixture along with the milk. Mix until thoroughly combined and uniform in colour. Set aside.
Sieve the flour, bicarbonate of soda and spices into a mixing bowl.
Pour the wet ingredients into the dry ingredients and mix well.
Pour the gingerbread batter into the bundt tin, it should be no more than ¾ full. Bake in the centre of the preheated oven for 50 minutes or until a skewer inserted into the centre comes out clean.
Remove from the oven and cool completely in the pan before attempting to turn it out. When the bundt pan feels cool to the touch, invert it onto a serving plate or cake stand and dust the cooled cake with icing sugar.
Storage: Store in an airtight container for 5 days. Freezes well for up to 3 months.
- Sticky cakes are very prone to sinking because of the high proportions of sugar. You can eliminate problems by making sure you accurately measure the ingredients.
- I recommend you stick to the metric measurements and buy a scale. I have given cup measurements but it is so hard to be accurate with cups given the fact everyone measures differently with them. Please buy a scale!
- Be very careful with the bicarb, use too much and it will react very quickly causing the cake to rapidly rise and then sink. Likewise measure the treacle, golden syrup and sugar properly so that the proportions remain as written in the recipe.
- Ensure you grease the bundt tin with butter (or oil) and flour. Or use a shop-bought cake release as mentioned above. Inadequate greasing is the number one reason bundt cakes stick and lose their beautiful shape, so take care with it.
- You can check on the cake 30 minutes into the baking time, if it’s looking too brown on top then cover it with tin foil for the remainder of the baking time.
Calories: 297kcal | Carbohydrates: 47g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 103mg | Potassium: 282mg | Fiber: 1g | Sugar: 30g | Vitamin A: 332IU | Calcium: 111mg | Iron: 3mg