Preheat the oven to 180º C. Spray a Bundt or round cake tin with non-stick baking spray. Beat the sugar, butter and oil together until creamy. Add the eggs, one at a time, beating well after each addition. To the egg mixture, add the syrup and molasses. Whisk until well combined.
Sift together the flour, raising agents, salt and spices. Add the flour and coffee in three alternate stages, starting and ending with the flour. Fold through the ginger pieces and pour into the prepared baking tin. Tap lightly to settle the batter and bake for 40-45 minutes. Test with a skewer for doneness. Rest the Bundt until it is cool before unmoulding. If you turn the cake out too soon, it could stick or collapse as the crumb is tender and light.
Once the cake is completely cool, dust with confectioner’s sugar.Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.