Gingerbread Bundt cake
My Gingerbread bundt cake is all about cinnamon spice and all things nice. I love a good Bundt. It’s honest and simple to make. Bundts have thrown off their 70’s personas and taken on leading rolls in the cake arena. A Bundt is essentially a cake with a hole in it. There’s no fussing about with layers and fancy frostings. It is what it is. The only challenge here, is waiting for the cake to cool.
Without a sweet buttercream to bolster the taste, it’s essential that the flavouring holds its own. This gingerbread Bundt cake is spiced with warming aromatics that taste like Christmas. It also happens to makes a delicious edible wreathe. If you’re going to a ‘bring and share’ dinner, why not bake one to take along for the hostess. A dollop of cream wouldn’t go amiss here. The cake keeps well for several days in an airtight container. Should you have any leftovers, gingerbread Christmas trifle would be the next best thing.
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.
For more festive bakes, you might like to skim past these seasonal favourites:
Sticky toffee pudding Christmas cake
Chocolate panforte with sour cherries and cranberries
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Hello, I’m Di
Welcome to my kitchen, a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity.
This cake looks so Devine. I am definitely trying it tonight. Thanks Di.
It is Habi and a really simple, everyday kind of cake with no fuss, just fabulous flavour.
This cake just melts in my mouth Di. Tasty. Thank u.
This is lovely. I love gingerbread cakes. How did you get the powdered sugar to look so fabulous?
Thank you Kacey. Me too. I used my Grandmother’s old crocheted doily for the fine lace-like look. It’s works like a charm, especially for unfrosted cakes.
Thank you for this recipe. I used it for a Christmas Bake-off competition at work… and won! I couldn’t find molasses and used 1 cup of maple syrup instead.
Wow! That’s so impressive Neil. What a wonderful story. I’m sure the maple syrup tasted delicious. Hope 2019 is going to be another successful year of baking.
Wonderful festive Christmas bake. I’m definitely making this tomorrow
I hope it’ll become a new seasonal favourite, Mandy. I love a well-spiced Bundt. Simple but so impressive.