Ginger Bundt Cake Recipe With Gin Twist | Good Housekeeping
- 5 years ago
Gingerbread gin adds a next-level flavour to this tasty bundt cake. Decorate with cranberries for a festive touch.
Read the full ginger bundt cake recipe here: http://bit.ly/2GmqJ4V
Directions:
Preheat oven 180°C (160°C fan) mark 4. Grease a bundt tin very well, making sure it's coated all over.
Add the butter, sugar, treacle and golden syrup to a saucepan. Heat over a low heat, until the butter has melted and the sugar has dissolved. Remove from the heat and whisk in the vegetable oil and gin. Leave to cool slightly.
Whisk together the milk and eggs. In a large mixing bowl, mix together the ginger, allspice, cinnamon, plain flour, bicarbonate and baking powder. Pour the milk and egg mixture into the cooled butter mixture. Make a well in the middle of the dry ingredients and slowly pour the milk mixture in, whisking constantly to ensure no lumps.
Pour into the prepared tin and bake in the oven for 50min-1hr until a skewer inserted into it comes out clean. Leave to cool in the tin completely before flipping onto a wire rack to ice.
Mix together the icing sugar, stem ginger liquid and gingerbread gin. Drizzle over the icing, scatter over the cranberry pieces and dust over the cranberry powder if you like.
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Read the full ginger bundt cake recipe here: http://bit.ly/2GmqJ4V
Directions:
Preheat oven 180°C (160°C fan) mark 4. Grease a bundt tin very well, making sure it's coated all over.
Add the butter, sugar, treacle and golden syrup to a saucepan. Heat over a low heat, until the butter has melted and the sugar has dissolved. Remove from the heat and whisk in the vegetable oil and gin. Leave to cool slightly.
Whisk together the milk and eggs. In a large mixing bowl, mix together the ginger, allspice, cinnamon, plain flour, bicarbonate and baking powder. Pour the milk and egg mixture into the cooled butter mixture. Make a well in the middle of the dry ingredients and slowly pour the milk mixture in, whisking constantly to ensure no lumps.
Pour into the prepared tin and bake in the oven for 50min-1hr until a skewer inserted into it comes out clean. Leave to cool in the tin completely before flipping onto a wire rack to ice.
Mix together the icing sugar, stem ginger liquid and gingerbread gin. Drizzle over the icing, scatter over the cranberry pieces and dust over the cranberry powder if you like.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi