Easy Gingerbread Bundt Cake
A deliciously spiced ginger cake with white chocolate glaze, perfect for a festive treat.
Equipment
- Small saucepan
- Medium Bowl
Ingredients
For the gingerbread cake
- 225 grams butter (1 cup)
- 250 grams light brown sugar (1 1/4 cup)
- 100 grams caster sugar (1/2 cup)
- 2 medium eggs
- 150 grams black treacle/molasses (1/2 cup)
- 325 grams self raising flour (2 1/2 cups)
- 2 teaspoons ground cinnamon
- 1.5 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 0.5 teaspoon mixed spice
- 2 teaspoons vanilla extract
- 180 millilitres buttermilk (3/4 cup)
- 180 millilitres milk (3/4 cup)
For the white chocolate glaze
- 250 grams white chocolate eg Milkybar
- 200 grams double cream
Instructions
- Preheat the oven to 350 degrees F or 175 degrees C. Spray and lightly flour a 10 inch round Bundt pan and set aside.
- In the bowl of a stand mixer, combine the butter, sugar and light brown sugar. Cream together until smooth.
- Add in the eggs, vanilla and black treacle and mix until combined.
- Add in the dry ingredients - flour, cinnamon, ginger, nutmeg and mixed spice. Mix thoroughly - scraping the sides and mixing again.
- Add in the sour cream and milk and mix until combined.
- Pour the batter into the prepared bundt pan.
- Bake in the preheated oven for 50-55 minutes or until the centre is set and a toothpick comes out clean.
- Allow to cool for about 10 minutes before inverting on a cooling rack and carefully shaking to remove the cake from the pan. Allow to cool completely before decorating.
- For the white chocolate glaze, melt the white chocolate in a bowl over some hot water or in the microwave. Once melted, add the cream to a saucepan and bring to the boil. Pour the cream over the white chocolate and mix together well.
- Once the cake is cooled, spread the glaze over the top and let it flow down the sides.
- Slice and serve - you'll get 12-16 portions, depending on how large a piece of cake you want to give everyone!