Wonderful to serve to invited guests and surprise visitors alike, this tasty Bundt has a wonderful balance of ginger and spices, making it perfect for a festive afternoon tea or dessert.

Ingredients:

For the cake:

250g unsalted butter (softened)

250g plain white flour

1 1/2 tsp baking powder

A pinch salt

110g golden caster sugar

115g brown sugar

1/2 tsp nutmeg

1 1/2 tsp ground cinnamon

2 1/2 tsp ground ginger

1 tbsp black treacle or golden syrup

4 large eggs

1 tsp vanilla extract

Topping:

1 cup icing sugar

Cranberries to garnish

Instructions:

Preheat your oven to 350°F (175°C) and generously grease and flour a Bundt cake tin.

In a medium-sized bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, baking powder, baking soda, and salt. Set this dry mixture aside.

In a large mixing bowl, cream together the softened butter, caster sugar, and brown sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Stir in the treacle/syrup and vanilla extract.

Gradually add the dry ingredients to the wet mixture.

Mix until just combined.

Pour the cake batter into the prepared Bundt pan, spreading it out evenly.

Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 10 minutes, then remove it from the tin and place it on a wire rack to cool completely.

Once the cake is completely cool dust icing sugar over the cake and decorate with cranberries.

Sugar and Spice