Some cakes dazzle with their visual charm, while others captivate with their heartwarming flavors—Ginger Bundt Cake beautifully combines both. This spiced masterpiece radiates warmth, offering a perfect balance of rich molasses sweetness and aromatic spices that evoke cozy memories.
The cake’s tender crumb is infused with ginger and cinnamon, creating a delicate spiced symphony in every bite. Baked in a beautifully detailed Bundt tin, it emerges as a stunning centerpiece, its golden surface dusted with a whisper of powdered sugar, adding an air of elegance to its rustic allure.
What makes this cake extraordinary is its effortless sophistication. The deep caramel notes of treacle meld seamlessly with the warmth of the spices, delivering a dessert that’s both comforting and refined—ideal for everything from holiday feasts to afternoon teas.
This recipe invites you to craft a cake that not only pleases the palate but also delights the eye, transforming any gathering into a memorable occasion. Let’s bake a ginger Bundt cake that embodies the joy of simple yet thoughtful baking.
Ginger Bundt Cake
Equipment
- Mixing bowl
- 9-cup Bundt tin
- Saucepan
- Skewer or cake tester
- Whisk or wooden spoon
Ingredients
- 225 ml whole milk
- 4 tsp ground ginger
- 2 tsp bicarbonate of soda
- 125 g black treacle
- 225 g unsalted butter
- 2 tsp ground cinnamon
- 225 g dark brown sugar
- 3 medium eggs
- 375 g plain flour
Instructions
- Preheat oven to 180ºC/160ºC fan.
- Grease and flour a 9-cup Bundt tin.
- In a saucepan, gently heat butter, sugar, and treacle until smooth.
- Allow to cool for 10 minutes. In a large mixing bowl, combine flour, ginger, and cinnamon.
- Stir in the cooled treacle mixture until fully blended.
- Add eggs and mix well.
- Dissolve the bicarbonate of soda in warm milk, then stir into the batter.
- Pour mixture into the prepared tin and bake for 50–60 minutes, or until a skewer comes out clean.
- Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- Warm milk helps dissolve the bicarbonate of soda for a smoother batter.
- Don’t rush removing the cake from the tin; cooling for 10 minutes prevents breakage.
Nutrition Information:
Calories: 385 || Total Fat: 5g || Carbohydrates: 17g || Protein: 53g
Helpful Recipes For You!
Prepare the Bundt Tin Thoroughly– The beauty of a Bundt cake lies in its shape, and to ensure your cake comes out perfectly, grease and flour every nook and cranny of the tin. Use a pastry brush or your fingers to apply butter evenly, then dust with flour, tapping out the excess. This extra care prevents sticking and guarantees clean, defined edges.
Allow the Treacle Mixture to Cool– Don’t rush this step. Letting the melted butter, sugar, and treacle mixture cool prevents the eggs from scrambling when combined. This ensures a smooth batter and avoids unwanted clumps or curdling.