Name: Spiced ginger and cinnamon Christmas wreath Bundt cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 16 servings
Cuisine: Bake
Ingredients: 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 Robertson's baking powder; 1/2 tsp Robertson's 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

Recipe Disclaimer

Tap for method

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	Robertson's baking powder
1/2 tsp	Robertson's 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

Tap for ingredients

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.