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.
- 11g (7.1g saturated)
- 45.4g (35.8g sugars)
See Wine Match
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.
What's the perfect wine match?
Our friends at Majestic Wine recommend Vistamar Late Harvest Moscatel. Sweet, warming and full of ginger-licked spice. This lusciously sticky wine from Northern Chile’s lofty Limarí Valley is a match made in heaven with the bundt.
Use promo code DELICIOUS to get £10 off your order when you spend £40 or more.£11.99 | Buy Now See all dessert wine
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