A spiced, sticky joy to eat, this very easy bundt cake recipe is flavoured with stem ginger and cinnamon and decorated with icing and pomegranate seeds.
For another budget-friendly Christmas bake, check out our coffee and chocolate swiss roll.
Ingredients
- 200g unsalted butter, plus extra to grease
- 300g dark muscovado sugar
- 200g black treacle
- 4 balls stem ginger in syrup, roughly chopped
- 2 large free-range eggs, beaten
- 200g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 225ml natural yogurt
For the topping
- 75g icing sugar
- Fresh pomegranate seeds
Method
- Heat the oven to 180°C/fan160°C/gas 4. Generously grease a 1.5 litre bundt tin (see tip). Heat the butter, sugar and treacle gently in a pan until the butter and sugar have melted. Beat in the stem ginger and eggs with a balloon whisk.
- Sift the flour, bicarb and spices into a large bowl. Pour in the sugar/butter mixture and stir with a balloon whisk, then stir in the yogurt until combined. Pour into the greased bundt tin.
- Bake for 50 minutes or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 30 minutes, then turn out onto a wire rack to cool completely.
- For the topping, put the icing sugar in a bowl, then gradually whisk in a drizzle of warm water until you have an icing that runs thickly from a lifted spoon. You’ll need less water than you might think, so add it slowly. Drizzle the icing over the cake, then scatter over the pomegranate seeds. Leave the icing to set for 30 minutes or so, then take to the table whole for maximum effect.
Nutrition
- 283kcals Calories
- 11g (7.1g saturated) Fat
- 2.3g Protein
- 45.4g (35.8g sugars) Carbs
- 0.9g Fibre
- 0.3g Salt
Rate and review
Rate
You must be logged in to rate a recipe, click here to login.
Reviews
This cake is amazing. A real favourite with our family. Also good hot with custard. A real showpiece in the bundt tin too. I’m always being asked to make it so this time for ease I cooked it in the 20cm tin as suggested. Not big enough. Lost so much over the top. Will try 25cms next time.
This is the first bundt cake I ever made having seen it on the front of Delicious magazine I bought the same tin. It’s now my favourite cake to make and it always attracts lots of compliments whenever I make it. Freezes really well too.
Fabulous recipe. Very popular. LOVE IT. I have even bought the multi small bunt (x6) mould tin to make small cakes. LOVE it.
I’ve made this three times in just over a week, so I think it might be successful! Almost worth the investment in a heritage bundt tin just for this recipe!
Leave a comment, question or tip