Sticky gingerbread bundt cake
- December 2014
- Serves 16
- Hands-on time 20 min, oven time 50 min
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.
- 11g (7.1g saturated)
- 45.4g (35.8g sugars)
- 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
- 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.
A bundt cake makes for a surefire showstopper, and this one is the perfect festive teatime treat with its warming Christmas flavours.
The cake will keep, wrapped in baking paper and foil, for up to 6 days in a cool, dark place (the texture is at its best after about 2-3 days). Freeze it, wrapped well, for up to 3 months, then defrost thoroughly to serve.
We used a 1.5 litre Heritage Bundt Pan from Nordic Ware.
If you’d prefer to use a different shape tin, go for one that’s the same volume – this recipe works well in a 20cm round cake tin. Check the cake after it’s been in the oven for 50 minutes, as with the bundt tin version, but a different shaped cake might need a little longer in the oven before it’s baked to perfection.
Rate & review
Or, how about...?
Bundt cake recipes
Chocolate and soured cream bundt cake with ganache topping
Our chocolate bundt cake – with a blanket of chocolatey...
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter