Gingerbread Bundt Cake

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

Ingredients

300g plain flour

1 tsp ground ginger

1 tsp ground cinnamon

½ tsp baking powder

1 tsp bicarbonate of soda

180g butter, softened

200g dark brown soft sugar

2 eggs

170g black treacle

2 tbsp whole milk

100g stem ginger, from a jar (approx. 6 balls), chopped

4 tbsp ginger syrup, from the same jar

Butter and flour for the tin

100g icing sugar

1 lemon, juiced

Handful pomegranate seeds

1. Preheat your oven to 180C, and generously butter and flour your bundt tin or use a non-stick baking spray.
2. Begin by sifting together the flour, spices, baking powder and bicarbonate of soda into a bowl.
3. Add the butter and soft brown sugar to the bowl of your Kenwood Chef kitchen machine, fitted with the K beater. Set the machine to a medium speed for 5 minutes, beating the butter and sugar until smooth, pale and creamy.
4. Add the eggs, one at a time, beating between each addition. Add the treacle and milk and beat again. Add the sifted together dry ingredients and mix into the batter at a low speed. Finally add the chopped ginger and syrup, mixing on a low speed until just combined. Show head raised with mixture on.
5. Pour the batter into the prepared tin, and tap the tin sharply on the surface, to get rid of any air bubbles.
6. Bake in the prepared oven for 45mins-1hr, or until a skewer inserted into the middle comes out clean.
7. Remove from the oven and cool in the tin for 10 minutes before turning out onto a cooling rack.
8. When completely cool, stir together the icing sugar with the lemon juice, and drizzle over the cake as desired. Finally, scatter over the pomegranate seeds.