Gingerbread Bundt Cake

Gingerbread Bundt Cake

An impressive, sticky ginger cake. Great for dinner parties.

Ingredients:

• 300g plain flour
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 0.5 tsp baking powder
• 1 tsp bicarbonate of soda
• 180g butter
• 200g soft brown sugar
• 2 eggs
• 170g treacle
• 2 tbsp milk
• 100g stem ginger
• 4 tbsp ginger syrup
• 100g icing sugar
• 4 tbsp lemon juice
• 25g pomegranate seeds

You will also need:

• Kenwood Titanium Chef Baker 

Method:

1. Cut the butter into cubes and leave at room temperature to soften.
2. Finely chop the ginger.
3. Pre-heat the oven to 180°C
4. Grease the Bundt tin with butter and flour.  
5. Fit the K beater to the machine.
6. Sift the flour, spices, baking powder and bicarbonate of soda into the large bowl. Set aside. 
7. Add the sugar and butter to the Mixer bowl.
8. Attach the Mixer bowl to the machine and fit the splash guard.
9. Mix on speed 4 for about 5 minutes until pale and creamy.
10. Add the eggs to the Mixer bowl.
11. Mix on speed 4 for about 3 minutes.
12. Add the treacle and milk into the Mixer bowl.
13. Mix on speed 4 for about 3 minutes.
14. Add the ginger and ginger syrup into the Mixer bowl.
15. Mix on speed 2 for about 2 minutes.
16. Pour the batter into the tin.
17. Bake for 55 minutes at 180°C or until a skewer tests clean.
18. Let the cake cool in the tin for 10 minutes then turn it onto a cooling rack.
19. Add the icing sugar and lemon juice to the small bowl.
20. Mix until combined. 
21. Drizzle over the cake. 
22. Sprinkle with the rest of Ingredients 6 (pomegranate seeds).
23. Serve.