The Ultimate Gingerbread Bundt Cake
Rich, moist and loaded with spice, this is the perfect show-stopping cake to enjoy with friends and family over the Christmas period. The warming ginger, cinnamon and nutmeg are perfectly paired with the sticky and sweet maple icing. Don’t have a Bundt tin? Simply bake in a large baking tin for an equally enjoyable treat.
Ingredients:
Sponge:
345g Dark brown sugar
225g Salted butter, melted
235ml Buttermilk (room temp)
4 medium eggs (room temp)
120ml Treacle
345g Plain flour
½ tsp Baking soda
½ tsp Baking powder
¼ tsp Mixed spice
1 tsp Cinnamon
¼ tsp Ground nutmeg
1 ¼ tsp Ground ginger
Maple icing:
185g Icing sugar
3tsp Maple syrup
6tsp Milk
Firstly, grease your Bundt tin (24cm) or alternatively line a baking tin with baking parchment and grease. *I recommend using a heavy non stick Bundt tin and PME Release-a-Cake spray.
Preheat your oven to 190C| Fan 175C | Gas 5 and measure out all your ingredients, melt the butter in a pan or microwave for 30 seconds, whisk your eggs and sieve the flour and spice into a bowl.
Now you’re ready to add the brown sugar, eggs, buttermilk, treacle and melted butter to your mixing bowl. Using a handheld or stand mixer, mix the wet ingredients until fully combined. Next, add the dry ingredients slowly whilst the mixer is on it’s lowest setting until fully combined.
Pour the batter into the Bundt tin and bake for 40-50 mins until golden. When pierced with a skewer, it should come out clean or with moist crumbs. Let it cool for 10 mins before gently overturning onto a cooling rack.
Whilst cooling, combine the icing sugar, maple sugar and milk until combined and has a thick runny consistency. Allow cake to fully cool before pouring the icing onto your cake liberally.
Enjoy with a big mug of tea!