Spiced Gingerbread Bundt
Easy
Shane Smith’s Spiced gingerbread bundt with cream cheese buttercream
PREP IN
20 MIN
COOK IN
45 MIN
SERVE
8
Spiced Gingerbread Bundt
Easy
PREP IN
20 MIN
COOK IN
45 MIN
SERVE
8
Introduction
Shane Smith’s Spiced gingerbread bundt with cream cheese buttercream
Ingredients
- 125g brown sugar
- 160g butter
- 80ml rapeseed oil
- 2 medium eggs
- 140g golden syrup
- 60g treacle
- 300g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon bread soda
- pinch salt
- 4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon mixed spice
- 250ml cold coffee
- 20g grated fresh ginger
- 150g butter
- 150g icing sugar
- dash vanilla
- 100g soft cream cheese
BUTTERCREAM:
Method
- 1. Preheat your oven to 180C (160C fan / 350F/ Gas 4)
- 2. Grease the 2lb bundt tin and set aside.
- 3. In a mixing bowl, beat the sugar, butter and oil until combined and creamy.
- 4. Gradually add the eggs, mix well.
- 5. To the above mix, add the golden syrup and treacle and mix until combined.
- 6. Sieve the flour, baking powder, bread soda, salt and spices together.
- 7. Add half the flour and mix, to this add the coffee and again mix.
- 8. Finish with the remaining flour and grated ginger and give it one final mix.
- 9. Pour this batter into the prepared tin and place in the centre of the oven for 40-45 minutes.
- 10. Check with a skewer to ensure it's baked fully.
- 11. Remove and rest in the tin for 5 minutes, then turn it out onto a wire rack to cool completely.
- 12. For the buttercream, beat the butter, icing sugar and vanilla together until smooth.
- 13. Once light and fluffy, add the cream cheese and combine but don't over mix at this point.
