Gingerbread Bundt Cake
‘Tis the season for celebration and this lightly spiced bundt cake is just made for sharing. It features classic festive gingerbread flavours and is decorated with a delicious frosting.
How long will it take?
1 hour 10 minutes
What’s the serving size?
Serves 10
What do I need?
For the cake
- 2 eggs
- 170 g brown sugar
- 85 g maple syrup
- 120 mL vegetable oil
- 400 g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp salt
- 60 g Greek yoghurt
- 110 g buttermilk
For the frosting
- 100 g cream cheese
- 30 g icing sugar
- 1 tsp vanilla extract
- 1 tbsp milk
For decoration
- Rosemary sprigs
- Gingerbread biscuits
- Fresh fruit
How do I make it?
- Preheat oven to 180C.
- Grease a 21-centimetre bundt pan.
- Whisk eggs, brown sugar, maple syrup, and vegetable oil in a large bowl.
- Add flour, baking powder, bicarb, ginger, cinnamon, nutmeg, and salt and stir with a wooden spoon to combine.
- Add yoghurt and buttermilk and mix to combine.
- Pour batter into prepared bundt pan and bake for 35 minutes or until a skewer inserted comes out clean.
- Set aside for 15 minutes to cool in the pan, then remove and leave to cool on a wire rack.
- To make the frosting, mix cream cheese, icing sugar, vanilla, and milk until smooth, then drizzle over the cooled cake.
- Decorate with rosemary, gingerbread, and fresh fruit.
