4.5/5 rating (2 votes)

    Ginger, Treacle and Orange Bundt Cake

    • Ready in:
    • 1 hour
    • Serves:
    • 10
    • Complexity:
    • medium


  • For The Cake:
  • 200g butter
  • 200g dark muscovado sugar
  • 175g black treacle
  • 2tbs ginger syrup from the jar of stem ginger
  • 250ml milk
  • 2 large eggs (beaten)
  • 330g plain flour
  • 1½ tsp bicarbonate of soda
  • 2tsp ground ginger
  • 75g stem ginger (chopped)
  • zest of 1 orange
  • -
  • For The Icing:
  • zest of 1 orange
  • 4tbs orange juice
  • 140g icing sugar
  • Method

    Preheat the oven to 160C/140C/Gas 3

    Grease a 10” round Bundt tin and dust a little flour in to ensure a non stick finish.

    Place the butter, sugar, treacle and ginger syrup in a saucepan and melt together over a very low heat, until the sugar has dissolved. Leave to cool.

    Whisk the milk and the eggs together.

    Weigh out the flour and add the bicarbonate of soda, ground ginger, stem ginger and orange zest.

    Whisk the milk and eggs into the cooled butter, treacle and sugar mix, stirring well.

    Now add the wet ingredients to the dry ingredients, a little at a time, mixing to a smooth batter.

    Pour into the cake tine and bake for 45 mins, until a skewer inserted into the centre comes out clean.

    Leave to cool in the tin then turn out onto a wire rack.

    In a small bowl mix the orange zest and orange juice and heat in the microwave to warm.

    Stir in the icing sugar (you may need to add more icing sugar or more orange juice) to get the right drizzling consistency.

    Drizzle over the cake and decorate with stem ginger or orange zest.

    Leave a comment

    You are commenting as guest. Optional login below.