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Get Christmassy with This Gingerbread Bundt Cake Recipe

Yields1 Serving

It's beginning to look a lot like Christmas! Dance in the festivities with this delicious gingerbread bundt cake recipe! Perfect for that intimate family dinner ;)

gingerbread bundt cake recipe

 300 g plain flour
 1 tsp ground ginger
 1 tsp ground cinnamon
 ½ tsp baking powder
 1 tsp bicarbonate of soda
 180 g butter softened
 2 eggs
 170 g black treacle
 2 tbsp whole milk
 100 g tem ginger (approx 6 balls)chopped
 4 tbsp ginger syrup
 cake release spray
 100 g icing sugar
 handful pomegrenate seeds

Preheat your to 180 degrees Celsius and coat your bundt using cake release spray.


Begin by sifting together the flour, spices, baking powder and bicarbonate of soda into a mixing bowl.


Add the butter and soft brown sugar to the bowl of your Kenwood Chef kitchen machine, fitted with the K beater. Set the machine to a medium speed for 5 minutes, beating the butter and sugar until smooth, pale and creamy.


Add the eggs, one at a time, beating between each addition. Add the treacle and milk and beat again. Add the sifted dry ingredients and mix them into the batter at a low speed.


Finally, add the chopped ginger and syrup, mixing on a low speed until just combined.


Pour the batter into the prepared tin, and tap the tin sharply on the surface to eliminate any air bubbles.


Bake in the prepared oven for 45 minutes to an hour, or until the skewer inserted into the middle comes out clean.


Remove from the oven and cool in the tin for 10 minutes before turning out onto a cooling rack.


When completely cool, stir together the icing sugar with the lemon juice, and drizzle over the cake as desired. Finally, scatter over the pomegranate seeds.

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