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Gingerbread Bundt Cake!
An easy but beautiful gingerbread bundt cake with the most delicious warming sponge, dusted with icing sugar - perfect for the festive season.
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Category:
Cake
Type:
Cake
Keyword:
Gingerbread
Prep Time:
15
minutes
minutes
Cook Time:
1
hour
hour
Decorating Time:
10
minutes
minutes
Total Time:
1
hour
hour
25
minutes
minutes
Servings:
12
Slices
Author:
Jane's Patisserie
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
tsps
bicarbonate of soda
Decoration
15
g
icing sugar
Grams
-
Ounces
Instructions
For the Cake
Preheat your oven to 180ºc/160ºfan and grease and flour a 9 cup bundt tin (
I used this one
)
In a pan, gently heat the butter, sugar and treacle together in a pan until smooth, allow to cool for 10 minutes!
In a large bowl, add the flour, ginger and cinnamon together and pour in the treacle mix – 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 50mins-1 hour, or until baked through
Once baked, leave to cool in the tin for 10 minutes, and then turn out to fully cool on a wire rack.
For the Decoration
Dust the cooled cake with icing sugar and serve.
Notes
I used this bundt tin
This cake will keep in an airtight container for 3-4 days! The flavour keeps on getting better as the days go on.
You could add some stem ginger to the recipe if you like when you beat in the egg!
This cake is beautiful with a bit of custard, or a drizzle of cream, or just as it is.