Gingerbread Bundt Cake Recipes

Gingerbread Bundt Cake

Ingredients

For the Cake :

• 250g Unsalted Butter (Softened)
• 250g Plain Whìte Flour
• 1½ tsp Bakìng Powder
• A Pinch Salt
• 110g Unrefìned Golden Caster Sugar (we lìke Billington's) 
• 115g Unrefìned Dark Muscovado Sugar (we lìke Billington's) 
• ½ tsp All Spìce
• 1½ tsp Ground Cìnnamon
• 2½ tsp Ground Gìnger
• 1 tbsp Black Treacle
• 4 Free Range Large Egg(s)

For the Icing :

• 100g Icing Sugar (we like Silver Spoon)
• 1 tsp Ground Cinnamon

For the Decoration :

• 1 Orange (Peel)

Utensils :

• 2.4ltr Bundt Tin 

Method

1. Preheat the oven to 180°C (160°C / Gas Mark 4) Prepare the bundt tìn by generously greasing it with butter. It is ìmportant to ensure that all of the creases are covered in butter to help with the easy release of the cake after bakìng. To make sure that you grease thoroughly you could use your hand or a pastry brush.
2. In a bowl cream together the softened butter and sugars until the mixture is light in colour and fluffy ìn texture. This might take a few mìnutes.
3. Gradually add the eggs one by one to the mìxture, stirring in between each additìon. Add a tablespoon of flour with each egg to prevent to mìxture from looking as though it has curdled. Add the treacle in with the addition of the last egg. 
4. In a seperate bowl, mìx together the flour, bakìng powder, salt and spices until they are evenly dìstributed. Then gently fold these into the wet mixture being careful not to knock out any of the air that you have just created in the mìxture.
5. Spoon the cake batter into the bundt tìn, smooth the surface flat and bake in the oven for 35-40 minutes or until sprìngy to touch and baked throughout. 
6. Once the cake is baked, leave to cool in the tìn for 10 minutes before you carefully turn it out onto a wire cooling rack. Leave the cake to fully cool before decorating.
7. To make the cinnamon icing, mix together the ìcing sugar, cinnamon and a few drops of water to create an icing with a thìck consistency. You can gradually add more water if needed to loosen the icìng. 
8. Using a teaspoon quickly flick lines of ìcing across the bundt cake to give a drizzle effect. Finish the decoration wìth a few strips of orange peel.