Weekend Bake - Gingerbread Bundt Cake
A Baked Treat with seasonal flavour
There is nothing better than a sweet treat to kick start the weekend - particularly when the queues at all our favourite bakeries are eye-wateringly long! We admit we feel a little ahead of the game with this one - it is only mid-November after all, however practise makes perfect for December, right?
A great alternative to the traditional Christmas pudding and perfect for those days in-between too! Or simply as a seasonal treat as the nights draw in, this festive bake from Flora Shedden has us excited for the weekend.
50 minutes
6-8
Baked Treat
Flora Shedden
Ingredients
For the cake:
125g golden syrup
125g treacle
125g butter
125g caster sugar
300g plain flour
1 tsp baking powder
1 tsp mixed spice
1 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
thumb sized piece of fresh ginger, peeled and finely grated
2 eggs
100g whole milk
For the icing:
200g butter unsalted
200g icing sugar
200g cream cheese
1 tsp vanilla
Method
Step 1
Preheat the oven to 180C. Grease your bundt tin using melted butter and paint brush. Dust with a little flower and allow to set in the fridge whilst you make the batter.
Step 2
Melt the butter, golden syrup and treacle until just melted. Allow to cool for five minutes then stir in the remaining ingredients. Once smooth pour into your bundt tin and bake for 45-50 minutes, or until a sharp knife comes out the centre clean.
Step 3
Leave the cake to cool for at least 30 minutes before trying to turn it out. This is always the moment bundts go wrong so do wait for as long as possible. Allow to cool fully!
Step 4
For the buttercream beat the butter until pale. Add the icing sugar and beat again until almost ice white. It should be light and fluffy. A stand mixer works best but hand held electric whisks will also do it. Beat the cream cheese and vanilla in finally until just mixed.
Step 5
Step 6
Decorate with fresh cranberries, lingonberries if you can get them, or red currants, or any other berries you would prefer. Dust with a little icing sugar to finish.
