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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
1

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

2

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

3

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.

4

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.

5

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

6

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

7

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

8

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

9

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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