Mrs Simkins’ Sticky Ginger Bundt Cake With Lemon Icing

Posted: October 24, 2014

This moist spicy ginger cake, smothered in lemon icing and topped off with crystallised ginger pieces, is absolutely heavenly with a cup of your favourite Clipper brew. It’s the perfect wintry weather cake and just the thing to keep out the cold on Guy Fawkes Night.

A Bundt tin makes an otherwise simple recipe look spectacular. The cake is also good left plain or dusted with icing sugar.

Tips for the perfect Bundt Cake

  1. If you are buying a Bundt tin for the first time, choose a heavy gauge, non-stick version with a fairly simple design. 25cm is a good size.
  2. Spray oil is the way to go for greasing.
  3. Always let a Bundt cake cool completely before attempting to remove it.
  4. A small flexible rubber or silicon spatula is handy to slide round the edges – or use a fairly robust re-usable plastic picnic knife.
  5. It’s also a good idea to tap the cold Bundt cake smartly on the bottom 2 or 3 times before inverting it onto the serving plate or board.

Cuts into 8 decent slices

175g butter, cut into small pieces


  • 75g soft dark brown sugar
  • 6 tablespoons golden syrup
  • 3 tablespoons black treacle
  • 225ml water
  • 340g plain flour
  • 1½ teaspoon bicarbonate of soda
  • 3 teaspoons cream of tartar
  • 3 teaspoons mixed spice
  • 4-5 teaspoons ground ginger
  • 3 medium eggs, beaten


  1. Preheat oven to 160C (fan ovens) or equivalent
  2. You will need a 25cm heavy gauge non-stick Bundt tin, lightly misted with oil
  3. Put the butter, sugar, black treacle, golden syrup and water into a roomy pan. Heat fairly gently until everything has melted and the sugar has dissolved.
  4. Put aside to cool a little
  5. Once almost cold, sieve the flour, bicarbonate of soda, cream of tartar and spices over the mixture in several batches, stirring it in as you go, reserving a little of the flour to add with the eggs, at the end.
  6. Stir everything together thoroughly with a wooden spoon and finally add the eggs and the rest of the flour.
  7. Change to a whisk. Keep mixing and when everything is fully mixed and smooth and glossy, pour the batter into the prepared Bundt tin.
  8. Bake for approximately 40-45 minutes or until a skewer inserted comes out clean.
  9. Allow to cool completely in the tin.
  10. Once completely cold, store in an airtight tin.

Lemon Icing


  • 225g sieved icing sugar
  • 3-4 tablespoons lemon juice
  • 1½ teaspoons glycerine
  • Crystallised ginger pieces to decorate


  1. Tip the sieved icing sugar into the clean, dry, bowl of your food processor and give it a few turns to eliminate any persistent clumps. Add the juice and glycerine and whiz until smooth. Add a drop more juice if necessary.
  2. Spread the icing around the ‘shoulders’ of the cake, encouraging it to run down the sides a little.
  3. Sprinkle with ginger pieces whilst the icing is still tacky.

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With love from Clipper!

We've gone a bit bonkers at Clipper HQ and decided we wanted to share the love with our lovely Clipper tea drinkers out there! We’ve created 3 Limited Edition tea caddies and each comes FREE with our special packs of Fairtrade Everyday Tea, Organic Everyday Tea and Pure Green tea (80 tea bags).

We’ve also made thousands of unbleached Clipper tea-towels and popped them into other packs of our Fairtrade Everyday Tea (80 bags). There are 4 different designs to look out for. And if that wasn’t enough, we’ve only gone and put 100% more tea bags into boxes of our Pure Green Tea 26  Bags – yes we’ve squeezed 52 bags in there!

Read more about which gifts we’ll be bestowing by clicking on the images below.

All this Clipper loveliness will be in supermarkets from the end of October.


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