Sticky gingerbread bundt cake
- Published: 30 Dec 14
- Updated: 18 Mar 24
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.
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Serves 16 -
Hands-on time 20 min, oven time 50 min
Nutrition
- Calories
- 283kcals
- Fat
- 11g (7.1g saturated)
- Protein
- 2.3g
- Carbohydrates
- 45.4g (35.8g sugars)
- Fibre
- 0.9g
- Salt
- 0.3g
delicious. tips
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.