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gingerbread bundt

FAS_8467

A Christmas recipe. Would you believe it? I am very last minute with my Christmas prep. Sure I have a pinterest board started in March and endless lists and table ideas but actually making a mince pie? Decorating the tree? You are talking about the 20th at the earliest. So this year I have jumped the gun. I made a sort of festive cake prior to mid December and for that I believe I need a medal. This makes a lovely alternative to xmas pud, or even a cake to have in the tins for the days in between. You can also get my Golden Christmas Cake recipe here. I will stop now before I explode with too much festivity.

FAS_8500FAS_8462FAS_8484FAS_8499GINGERBREAD BUNDT CAKE

For the cake:

125g golden syrup

125g treacle

125g butter

125g caster sugar

300g plain flour

1 tsp baking powder

1 tsp mixed spice

1 tsp ground ginger

1/2 tsp nutmeg

1/2 tsp cinnamon

thumb sized piece of fresh ginger, peeled and finely grated

2 eggs

100g whole milk

For the icing:

200g butter unsalted

200g icing sugar

200g cream cheese

1 tsp vanilla

Preheat the oven to 180C. Grease your bundt tin using melted butter and paint brush. Dust with a little flower and allow to set in the fridge whilst you make the batter. Melt the butter, golden syrup and treacle until just melted. Allow to cool for five minutes then stir in the remaining ingredients. Once smooth pour into your bundt tin and bake for 45-50 minutes, or until a sharp knife comes out the centre clean. Leave the cake to cool for at least 30 minutes before trying to turn it out. This is always the moment bundts go wrong so do wait for as long as possible. Allow to cool fully.

For the buttercream beat the butter until pale. Add the icing sugar and beat again until almost ice white. It should be light and fluffy. A stand mixer works best but hand held electric whisks will also do it. Beat the cream cheese and vanilla in finally until just mixed. Spread over the cooled cake using a knife to highlight the grooves in the cake. Alternatively you can simply add some icing on top to create a fluffy white crown.

Toppings: Decorate with fresh cranberries, lingonberries if you can get them, or red currants, or any other berries you would prefer. Dust with a little icing sugar to finish.

 

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  • Laura - Hi Flora, this is the most gorgeous cake and so perfect for this time of year – the kitchen smells like Christmas!I loved you so much on GBBO and I adore your blog. Thank you for all your delicious food! xxxReplyCancel

  • Shoumuos - This looks amazing! have been craving a gingerbread cake for a while will definitely try it, loving your photography Flora lovely work here and on GBBO!ReplyCancel

  • Elizabeth - Absolutely lovely bundt, Flora. Thanks so much for this post. xo :)ReplyCancel

    • Flora - Thank you very much! I adore your pictures, what camera do you use? So light and airy!ReplyCancel

  • Elizabeth - Hi Flora,

    I use a Nikon D600 and work with a 50mm 1.4 lens (generally). Keep in touch! I will do so too :)ReplyCancel

    • Flora - I am also a Nikon girl! A D700 with a 50mm 1.8 lens! Will do!ReplyCancel

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