Sticky gingerbread bundt cake

Sticky gingerbread bundt cake
  • Serves icon Serves 16
  • Time icon 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.

Nutrition: per serving

Calories
283kcals
Fat
11g (7.1g saturated)
Protein
2.3g
Carbohydrates
45.4g (35.8g sugars)
Fibre
0.9g
Salt
0.3g
Calories
283kcals
Fat
11g (7.1g saturated)
Protein
2.3g
Carbohydrates
45.4g (35.8g sugars)
Fibre
0.9g
Salt
0.3g

See Wine Match

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

delicious. tips

  1. A bundt cake makes for a surefire showstopper, and this one is the perfect festive teatime treat with its warming Christmas flavours.

  2. 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.

  3. 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.

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Read what others say...

  1. 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!

  2. This is an absolute favourite with my family . I can’t make it fast enough. Just latelY though, I’m having trouble. Sometimes I can’t get it out of the tin – I bought the tin mentioned so would have thought it would be OK. Also sometimes it sinks after coming out of the oven. Still tastes good though. Thank you for a lovely recipe

  3. I had to make this twice at Christmas because my 5 children who are usually divided in their opinions of Christmas cake (traditional) all LOVED this and devoured the first one!! Thank you Delicious for bringing harmony to my usually hectic home at Christmas!
    (I accidentally clicked 4/5, should have said 5!)

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