Sticky gingerbread bundt cake
- Published: 30 Dec 14
- Updated: 18 Mar 24
A spiced, sticky joy to eat, this very easy bundt cake recipe is flavoured with stem ginger and cinnamon and decorated with icing and pomegranate seeds.
For another budget-friendly Christmas bake, check out our coffee and chocolate swiss roll.
-
Serves 16
-
Hands-on time 20 min, oven time 50 min
Ingredients
- 200g unsalted butter, plus extra to grease
- 300g dark muscovado sugar
- 200g black treacle
- 4 balls stem ginger in syrup, roughly chopped
- 2 large free-range eggs, beaten
- 200g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 225ml natural yogurt
For the topping
- 75g icing sugar
- Fresh pomegranate seeds
Method
- Heat the oven to 180°C/fan160°C/gas 4. Generously grease a 1.5 litre bundt tin (see tip). Heat the butter, sugar and treacle gently in a pan until the butter and sugar have melted. Beat in the stem ginger and eggs with a balloon whisk.
- Sift the flour, bicarb and spices into a large bowl. Pour in the sugar/butter mixture and stir with a balloon whisk, then stir in the yogurt until combined. Pour into the greased bundt tin.
- Bake for 50 minutes or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 30 minutes, then turn out onto a wire rack to cool completely.
- For the topping, put the icing sugar in a bowl, then gradually whisk in a drizzle of warm water until you have an icing that runs thickly from a lifted spoon. You’ll need less water than you might think, so add it slowly. Drizzle the icing over the cake, then scatter over the pomegranate seeds. Leave the icing to set for 30 minutes or so, then take to the table whole for maximum effect.
- Recipe from December 2014 Issue
Nutrition
- Calories
- 283kcals
- Fat
- 11g (7.1g saturated)
- Protein
- 2.3g
- Carbohydrates
- 45.4g (35.8g sugars)
- Fibre
- 0.9g
- Salt
- 0.3g
delicious. tips
A bundt cake makes for a surefire showstopper, and this one is the perfect festive teatime treat with its warming Christmas flavours.
The cake will keep, wrapped in baking paper and foil, for up to 6 days in a cool, dark place (the texture is at its best after about 2-3 days). Freeze it, wrapped well, for up to 3 months, then defrost thoroughly to serve.
We used a 1.5 litre Heritage Bundt Pan from Nordic Ware.
If you’d prefer to use a different shape tin, go for one that’s the same volume – this recipe works well in a 20cm round cake tin. Check the cake after it’s been in the oven for 50 minutes, as with the bundt tin version, but a different shaped cake might need a little longer in the oven before it’s baked to perfection.
Buy ingredients online
Rate & review
Rate
Reviews
Share a tip
Save recipe
Bundt cake recipes
Zesty yogurt bundt cake with mojito drizzle
This showstopping bundt cake is moist from the addition of...
-
Easy
Save recipe
Bundt cake recipes
Red wine chocolate bundt cake
This wonderful bundt cake recipe, by the late Valli Little,...
-
Easy
Save recipe
Bundt cake recipes
Chocolate and soured cream bundt cake with ganache topping
Our chocolate bundt cake – with a blanket of chocolatey...
-
Easy
Save recipe
Baileys recipes
Chocolate and Baileys caramel bundt cake
Perfect for sharing over coffee – this bundt cake is...
-
Easy
Bundt cake recipes
These stunning Bundt cakes will steal the show...
Gingerbread ideas for Christmas
Fancy learning how to make a gingerbread house?...
Christmas baking recipes
Warming spices, boozy sponges and plenty of sweet,...
Show-stopping Christmas dessert recipes
Make sure your Christmas guests save room for...
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
This cake is amazing. A real favourite with our family. Also good hot with custard. A real showpiece in the bundt tin too. I’m always being asked to make it so this time for ease I cooked it in the 20cm tin as suggested. Not big enough. Lost so much over the top. Will try 25cms next time.
This is the first bundt cake I ever made having seen it on the front of Delicious magazine I bought the same tin. It’s now my favourite cake to make and it always attracts lots of compliments whenever I make it. Freezes really well too.
Fabulous recipe. Very popular. LOVE IT. I have even bought the multi small bunt (x6) mould tin to make small cakes. LOVE it.
I’ve made this three times in just over a week, so I think it might be successful! Almost worth the investment in a heritage bundt tin just for this recipe!
This is an absolute favourite with my family . I can’t make it fast enough. Just latelY though, I’m having trouble. Sometimes I can’t get it out of the tin – I bought the tin mentioned so would have thought it would be OK. Also sometimes it sinks after coming out of the oven. Still tastes good though. Thank you for a lovely recipe
I had to make this twice at Christmas because my 5 children who are usually divided in their opinions of Christmas cake (traditional) all LOVED this and devoured the first one!! Thank you Delicious for bringing harmony to my usually hectic home at Christmas!
(I accidentally clicked 4/5, should have said 5!)