Spiced ginger and cinnamon Christmas wreath Bundt cake

Bibby's Kitchen
16 servings Prep: 20 mins, Cooking: 45 mins
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If a traditional fruit cake is not quite your cup of tea, then this is a fabulous alternative.

By Food24 December 09 2014
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Ingredients (16)

125 g muscavado sugar
170 g butter — softened
80 ml vegetable oil
2 eggs
140 g golden syrup
60 g molasses — sweet
300 g flour — all-purpose cake
1 tsp Baking powder
1/2 tsp Bicarbonate of soda
1/4 tsp salt
4 tsp ginger — ground
1 tsp cinnamon — ground
1/2 tsp mixed spice — ground
nutmeg — pinch
250 ml coffee — cooled
4 ginger — preserve
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Method:

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.



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