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
- 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.
- Spray oil is the way to go for greasing.
- Always let a Bundt cake cool completely before attempting to remove it.
- A small flexible rubber or silicon spatula is handy to slide round the edges – or use a fairly robust re-usable plastic picnic knife.
- 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
- Preheat oven to 160C (fan ovens) or equivalent
- You will need a 25cm heavy gauge non-stick Bundt tin, lightly misted with oil
- 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.
- Put aside to cool a little
- 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.
- Stir everything together thoroughly with a wooden spoon and finally add the eggs and the rest of the flour.
- Change to a whisk. Keep mixing and when everything is fully mixed and smooth and glossy, pour the batter into the prepared Bundt tin.
- Bake for approximately 40-45 minutes or until a skewer inserted comes out clean.
- Allow to cool completely in the tin.
- Once completely cold, store in an airtight tin.