Description
A rich and warmly spiced Gingerbread Bundt Cake perfect for holiday gatherings or cozy afternoons. This moist cake combines dark brown sugar, black treacle, and warming spices like ground ginger and cinnamon, baked to perfection in a bundt tin and finished with a dusting of icing sugar.
Ingredients
Cake Ingredients
- 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 tsp bicarbonate of soda
Decoration
- 15 g icing sugar, for dusting
Instructions
- Preheat and Prepare Tin: Preheat your oven to 180ºC (160ºC fan). Grease and lightly flour a 9-cup bundt tin to prevent sticking.
- Heat Butter, Sugar and Treacle: In a pan, gently heat the unsalted butter, dark brown sugar, and black treacle together until the mixture is smooth and well combined. Remove from heat and allow to cool for 10 minutes.
- Mix Dry Ingredients: In a large mixing bowl, combine the plain flour, ground ginger, and ground cinnamon. Stir these dry ingredients together to evenly distribute the spices.
- Combine Mixtures: Pour the cooled treacle mixture into the bowl with the dry ingredients and stir to combine thoroughly.
- Add Eggs: Crack in the eggs and stir the batter until smooth and evenly mixed.
- Add Bicarbonate and Milk: Sprinkle in the bicarbonate of soda and pour in the warm whole milk. Mix gently but thoroughly until all ingredients are incorporated into a smooth batter.
- Fill Tin and Bake: Pour the cake batter into the prepared bundt tin, spreading evenly. Bake in the preheated oven for 50 minutes to 1 hour, or until a skewer inserted into the center comes out clean.
- Cool the Cake: Remove from the oven and let the cake cool in the tin for 10 minutes. Then carefully invert the cake onto a wire rack to cool completely.
- Decorate and Serve: Once fully cooled, dust the cake with icing sugar using a fine sieve for an elegant, snowy finish. Serve and enjoy your gingerbread bundt cake.
Notes
- Ensure the milk is warmed to avoid curdling when combined with bicarbonate of soda.
- Cooling the treacle mixture before adding to the dry ingredients prevents cooking the eggs prematurely.
- Check the cake for doneness by inserting a skewer or toothpick; it should come out clean.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
