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Gingerbread Bundt Cake

Published: Updated:

4 Reviews

Total Time
1h 10m
Prep Time
30m
Bake Time
40m
Serves 12
Serves 12
easy
Easy

About the bake

Here's a delicious seasonal Gingerbread bundt cake full of festive spices and flavours and drizzled in icing with a hint of Cinnamon. We baked this cake in a 2.4 ltr bundt tin to give our cake this stunning design which is sure to wow your family and friends.  

14 ingredients8 steps
  • Nut Free
  • Vegetarian

Method

  1. Step 1

    Preheat the oven to 180°C (160°C / Gas Mark 4) Prepare the bundt tin by generously greasing it with butter. It is important to ensure that all of the creases are covered in butter to help with the easy release of the cake after baking. To make sure that you grease thoroughly you could use your hand or a pastry brush.

  2. Step 2

    In a bowl cream together the softened butter and sugars until the mixture is light in colour and fluffy in texture. This might take a few minutes.

    Ingredients for this step

    • 250gUnsalted butter (softened)
    • 110gBillington's Unrefined Golden Caster Sugar
    • 115gBillington's Unrefined Dark Muscovado Sugar
  3. Step 3

    Gradually add the eggs one by one to the mixture, stirring in between each addition. Add a tablespoon of flour with each egg to prevent to mixture from looking as though it has curdled. Add the treacle in with the addition of the last egg. 

    Ingredients for this step

    • 4Free range large egg(s)
    • 1 tbspBlack treacle
  4. Step 4

    In a seperate bowl, mix together the flour, baking powder, salt and spices until they are evenly distributed. Then gently fold these into the wet mixture being careful not to knock out any of the air that you have just created in the mixture.

    Ingredients for this step

    • 250gAllinson's Plain White Flour
    • 1 1/2 tspBaking powder
    • A pinchSalt
    • 1/2 tspAll spice
    • 1 tspGround cinnamon
    • 2 1/2 tspGround ginger
  5. Step 5

    Spoon the cake batter into the bundt tin, smooth the surface flat and bake in the oven for 35-40 minutes or until springy to touch and baked throughout. 

  6. Step 6

    Once the cake is baked, leave to cool in the tin for 10 minutes before you carefully turn it out onto a wire cooling rack. Leave the cake to fully cool before decorating.

  7. Step 7

    To make the cinnamon icing, mix together the icing sugar, cinnamon and a few drops of water to create an icing with a thick consistency. You can gradually add more water if needed to loosen the icing. 

    Ingredients for this step

    • 100gSilver Spoon Icing Sugar
    • 1 tspGround cinnamon
  8. Step 8

    Using a teaspoon quickly flick lines of icing across the bundt cake to give a drizzle effect. Finish the decoration with a few strips of orange peel. 

    Ingredients for this step

    • 1Orange (peel)

Ingredients

  • For the Cake

    • 250gUnsalted butter (softened) 
    • 250gAllinson's Plain White Flour 
    • 1 1/2 tspBaking powder 
    • A pinchSalt 
    • 110gBillington's Unrefined Golden Caster Sugar 
    • 115gBillington's Unrefined Dark Muscovado Sugar 
    • 1/2 tspAll spice 
    • 1 1/2 tspGround cinnamon 
    • 2 1/2 tspGround ginger 
    • 1 tbspBlack treacle 
    • 4Free range large egg(s) 
  • For the Icing

    • 100gSilver Spoon Icing Sugar 
    • 1 tspGround cinnamon 
  • For the Decoration

    • 1Orange (peel) 

Utensils

  • 2.4ltr bundt tin

Nutritional information per 84g serving

  • Energy 374cal
  • Fat 19g
  • of which Saturates 12g
  • Carbohydrates 44g
  • of which Sugars 28g
  • Protein 4.9g
  • Salt 0.42g

4 Baker Ratings

Love this?

This cake turned out beautifully, really nice soft texture with a lovely spice to it . I am really pleased

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1 baker loved this!

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