Get Christmassy with This Gingerbread Bundt Cake Recipe

If you’ve got a sweet tooth and love the art of baking beautiful cakes, then you’re at the right place. Bundt cakes are dazzling, beautiful and taste great. One thing’s for sure, bundt cakes make a great centrepiece cake for occasions such as Christmas festivities or Thanksgiving! What is a bundt cake? Bundt cakes are essentially cakes made in a unique ring-shaped pan with fluted sides more popular in European countries. You can say it looks like a nicely formed doughnut but slightly more elevated in height and sturdiness. The good news is — bundt pans come in different materials, shapes, sizes, and designs. Some pans are made of silicone, cast iron or the more common one, aluminium. That also means you have complete control of how you want your bundt cake to look. However, it’s key to ensure that the recipe remains extremely moist as more surfaces of the cake are exposed to high temperatures, hastening the baking process. Check out this article on how to remedy baking issues if you’d like a crash course. For this recipe, we’re using a non-stick anodised aluminium bundt cake pan with curved side edges. More importantly, this gingerbread bundt cake recipe makes for eight servings, perfect for that little intimate gathering between your family or loved ones. This cake will undoubtedly be a showstopping delight with the pop of acidic tang from the fresh pomegranate and the subtle but rich ginger flavour! Let your guests get to taste that mini slice of heaven in a little over an hour. We’re using the Kenwood Titanium XL for this recipe. [video width="1920" height="1080" mp4="https://shop.kenwoodworld.com/media/magefan_blog/wp-content/uploads/2021/11/Cake-15-sec-v4.mp4" autoplay="true"][/video]

Ingredients

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

Instructions

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

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

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.

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.

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

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

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

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

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.