Spiced ginger and cinnamon Christmas wreath Bundt cake

2015-12-23 06:00
Spiced ginger and cinnamon Christmas wreath Bundt cake. Photo: sourced

Spiced ginger and cinnamon Christmas wreath Bundt cake. Photo: sourced

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If a traditional fruit cake is not quite your cup of tea, then this is a fabulous alternative.

Preparation time: 20 min
Cooking time: 45 min


  • 125g muscavado sugar
  • 170 g butter, softened
  • 80 ml vegetable oil
  • 2 eggs
  • 140 g golden syrup
  • 60 g sweet molasses
  • 300 g all-purpose cake flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 4 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp mixed spice
  • a generous pinch of nutmeg
  • 250 ml coffee, cooled (you could substitute with rooibos tea)
  • 4 knobs preserved ginger, cut into small pieces


Preheat the oven to 180º C.
Spray a Bundt or round cake tin with non-stick baking spray. Beat the sugar, butter and oil together until creamy. Add the eggs, one at a time, beating well after each addition. To the egg mixture, add the syrup and molasses. Whisk until well combined.

Sift together the flour, raising agents, salt and spices. Add the flour and coffee in three alternate stages, starting and ending with the flour. Fold through the ginger pieces and pour into the prepared baking tin. Tap lightly to settle the batter and bake for 40-45 minutes. Test with a skewer for doneness.
Rest the Bundt until it is cool before unmoulding. If you turn the cake out too soon, it could stick or collapse as the crumb is tender and light.

Once the cake is completely cool, dust with confectioner’s sugar.
Recipe reprinted with permission of Bibby's Kitchen@36. (FOOD24)

Recipe reprinted with permission of Hein Stirred. (FOOD24)

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