Festive Gingerbread Bundt Cake
A gingerbread bundt cake, topped with a simple drizzle of white icing and finished with pomegranate seeds, is an almost effortless bake for sharing over the festive holidays.
This recipe is prepared with:
KZM35.000GY
Ingredients
300 g plain flour
1 tsp ground ginger
1 tsp ground cinnamon
0.5 tsp baking powder
1 tsp bicarbonate of soda
180 g unsalted butter, cubed, softened
200 g dark brown soft sugar
2 eggs
170 g black treacle
2 Tbsp whole milk
100 g stem ginger, in syrup, chopped
4 Tbsp ginger syrup
For decoration
100 g icing sugar
1 lemon, juice only
pomegranate seeds, as needed
Utensils
Instructions
STEP 1/4
Preheat the oven to 180ºC.
Grease the bundt tin (24 cm/2.5 litres) generously with butter and flour.
Sieve flour, ginger, cinnamon, baking powder and bicarbonate of soda into a large bowl and set aside.
STEP 2/4
Making the cake
Fit the K-Beater.
Add butter and dark brown soft sugar into the Appliance bowl.
Mix for 5 minutes on speed 4, until smooth, pale and creamy.
Add eggs gradually while the machine is running.
Mix for 30 seconds on speed 3, until incorporated.
Add treacle and milk.
Mix for 30 seconds on speed 3, until combined and then scrape the bowl.
Mix for 20 seconds on speed 3, until combined.
Add the flour mixture.
Mix for 1 minute on speed 4, until combined.
Tip: Start on speed Min and gradually increase speed.
Add chopped ginger and syrup.
Mix for 20 seconds on speed 2, until just combined.
STEP 3/4
Pour the batter into the tin and tap the tin firmly on the surface to remove any air bubbles.
Bake for 45 mins - 1 hour at 180ºC, until a skewer inserted comes out clean.
Remove from the oven and let cool slightly for 10 minutes.
Then turn out onto a cooling rack and let cool completely.
STEP 4/4
To decorate
Add icing sugar and lemon juice into a small bowl and mix to combine.
Drizzle the icing over the top of the cake.
Top with pomegranate seeds.
Serve.
Festive Gingerbread Bundt Cake
A gingerbread bundt cake, topped with a simple drizzle of white icing and finished with pomegranate seeds, is an almost effortless bake for sharing over the festive holidays.
Ingredients
300 g plain flour
1 tsp ground ginger
1 tsp ground cinnamon
0.5 tsp baking powder
1 tsp bicarbonate of soda
180 g unsalted butter, cubed, softened
200 g dark brown soft sugar
2 eggs
170 g black treacle
2 Tbsp whole milk
100 g stem ginger, in syrup, chopped
4 Tbsp ginger syrup
For decoration
100 g icing sugar
1 lemon, juice only
pomegranate seeds, as needed
Utensils
Instructions
STEP 1/4
Preheat the oven to 180ºC.
Grease the bundt tin (24 cm/2.5 litres) generously with butter and flour.
Sieve flour, ginger, cinnamon, baking powder and bicarbonate of soda into a large bowl and set aside.
STEP 2/4
Making the cake
Fit the K-Beater.
Add butter and dark brown soft sugar into the Appliance bowl.
Mix for 5 minutes on speed 4, until smooth, pale and creamy.
Add eggs gradually while the machine is running.
Mix for 30 seconds on speed 3, until incorporated.
Add treacle and milk.
Mix for 30 seconds on speed 3, until combined and then scrape the bowl.
Mix for 20 seconds on speed 3, until combined.
Add the flour mixture.
Mix for 1 minute on speed 4, until combined.
Tip: Start on speed Min and gradually increase speed.
Add chopped ginger and syrup.
Mix for 20 seconds on speed 2, until just combined.
STEP 3/4
Pour the batter into the tin and tap the tin firmly on the surface to remove any air bubbles.
Bake for 45 mins - 1 hour at 180ºC, until a skewer inserted comes out clean.
Remove from the oven and let cool slightly for 10 minutes.
Then turn out onto a cooling rack and let cool completely.
STEP 4/4
To decorate
Add icing sugar and lemon juice into a small bowl and mix to combine.
Drizzle the icing over the top of the cake.
Top with pomegranate seeds.
Serve.