I bought a new bundt tin a few months back and have been looking ever since for a recipe to christen it. When I saw this recipe for ginger bundt cake, I knew it was meant to be. I adore guinness, ginger and obviously chocolate. It also has a lemon glaze – meaning that this recipe contains my top four flavours ever.
I took this into work and it got demolished pretty quickly, which I’ll take as a good sign. There is a fair amount of ginger in there and the chopped pieces of stem ginger add a good texture/flavour hit.
This was a lot darker and sinful than other ginger cakes and went beautifully with a nice cup of tea. Like all ginger cakes, it’s best to make this in advance a day or so before you want to eat it, to let all the flavours develop. Only put the glaze on when you want to serve though.
As ever, the recipe is from the BBC Good Food website..
- 150g unsalted butter , plus extra for the tin
- 100g golden syrup
- 75g dark treacle
- 175g dark muscovado sugar
- 175g dark chocolate
- 2 balls stem ginger , finely chopped
- 100ml Guinness or stout
- ½ tsp bicarbonate of soda
- 200g plain flour , plus a little extra for dusting the tin
- 1 tsp baking powder
- 3 tsp ground ginger
- 1 rounded tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- 3 medium eggs , beaten
- 3 tbsp ginger preserve , sieved, or apricot jam
- 1 lemon , juiced
- 150g icing sugar , sifted
- Heat the oven to 160C/140C/gas 3. Butter the inside of a 2 litre bundt tin and lightly dust the inside with plain flour, tipping out the excess.
- Put the butter, golden syrup, treacle, brown sugar and chocolate into a pan. Heat to melt the butter and chocolate and dissolve the sugar. Add the stem ginger and Guinness, heat to hot but not boiling and mix well. Take off the heat, whisk in the bicarb (it will foam), and leave to cool slightly.
- Sift the flour, baking powder and spices with a pinch of salt into a large bowl. Whisk the eggs and the cooled golden syrup mixture into the dry ingredients in three batches, mixing well until completely smooth. Pour the batter into the prepared tin. Tap on the work surface to release any large air bubbles and bake for about 45-50 minutes or until well risen and a wooden skewer inserted into the middle comes out clean.
- Remove from the oven and rest in the tin for no more than 2 minutes, then turn out onto a cooling rack and cool completely. Wrap the cold cake in clingfilm and leave overnight or a couple of days before glazing to allow the spice flavours to develop.
- To glaze, transfer the cake to a baking paper- covered baking sheet. Warm the ginger preserve (or apricot jam) in a small pan and use to brush over the surface of the cake. Pour the lemon juice into a small pan and heat gently until just boiling. Add the icing sugar and stir until melted and smooth. Leave the lemon icing to cool for 2-3 minutes then brush all over the surface of the cake in an even layer. Slide the cake back into an oven heated to 160C/fan 140C/gas 3 for 5 minutes until the glaze has become translucent. Leave until the icing has set before serving.