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
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.
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.
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
Free range large egg(s)(4)
Black treacle(1 tbsp)
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
Allinson's Plain White Flour(250g)
Baking powder(1 1/2 tsp)
Salt(A pinch)
All spice(1/2 tsp)
Ground cinnamon(1 tsp)
Ground ginger(2 1/2 tsp)
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.
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.
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
Silver Spoon Icing Sugar(100g)
Ground cinnamon(1 tsp)
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
Orange (peel)(1)
Ingredients
MetricImperial
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
3 Baker Ratings
This cake turned out beautifully, really nice soft texture with a lovely spice to it . I am really pleased
