Spiced ginger and cinnamon Christmas wreath Bundt cake

Recipe from: 09 December 2014
recipes, cake, bake, Christmas, Festive

Ingredients 16
Servings 16
Time 00:20

Ingredients

  • 125
    g
    muscavado sugar
  • 170
    g
    butter, softened
  • 80
    ml
    vegetable oil
  • 2
    eggs
  • 140
    g
    golden syrup
  • 60
    g
    sweet molasses
  • 300
    g
    all purpose cake flour
  • 1
    tsp
    baking powder
  • 1/2
    tsp
    bicarbonate of soda
  • 1/4
    tsp
    salt
  • 4
    tsp
    ground ginger
  • 1
    tsp
    cinnamon
  • 1/2
    tsp
    mixed spice
  • a generous pinch of nutmeg
  • 250
    ml
    coffee, cooled (you could substitute with rooibos tea)
  • 4
    knobs preserved ginger, cut into small pieces
 

Method

00:45
 

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.

 

Read more on: bake  |  cake  |  recipes
 

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