Cinnamon spice and all things nice……. That’s what you can expect from this Gingerbread Bundt. If a traditional fruit cake is not quite your thing, then this bundt might just well be.
I love a good Bundt. It’s not flashy or wildly, just honest and simple. It’s also one of the easiest cakes to bake. Bundts recently made a comeback, throwing off their retro image and sauntering in with spectacularly shaped domed tops. A Bundt is essentially a cake with a hole in it. There’s no fussing about with layers, frosting or fillings. It is what it is. Simplicity is sometimes necessary. The only challenge here, is waiting for the cake to cool.
Without a sweet buttercream to bolster the taste, it’s essential that the flavourings holds its own. This gingerbread bundt cake is spiced with warming aromatics that smell like Christmas cheer. It also happens to makes a lovely edible Christmas wreathe. If you’re going to a Christmas ‘bring and share’ dinner, why not bake one to take along for the hostess. A dollop of cream wouldn’t go amiss either. It’ll keep well for several days in an airtight container, although I have a few ideas of turning leftovers into a Christmas trifle.
Gingerbread Bundt cake
- 125g muscavado sugar
- 170g butter, softened
- 80ml vegetable oil
- 2 eggs
- 140g golden syrup
- 60g sweet molasses
- 300g all purpose cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 4 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon mixed spice
- a generous pinch of nutmeg
- 250ml coffee, cooled (you could substitute with rooibos tea)
- 4 knobs preserved ginger, cut into small pieces
- Preheat the oven to 180º C. Spray a Bundt or round cake tin with non-stick baking spray. Beat the sugar, butter and oil together until creamy. Add the eggs, one at a time, beating well after each addition. To the egg mixture, add the syrup and molasses. Whisk until well combined.
- Sift together the flour, raising agents, salt and spices. Add the flour and coffee to the egg mixture in three alternate stages, starting and ending with the flour. Fold through the ginger pieces and pour into the tin. Tap lightly to settle the batter and bake for 40-45 minutes. Test with a skewer for doneness. Rest the Bundt until it’s cool before unmoulding. If you turn the cake out too soon, it will stick.
- Once the cake is completely cool, dust with confectioner’s sugar.