We've elevated a simple bundt cake by adding in a splash of gingerbread-infused gin to a subtly boozy but warming flavour to the overall cake.
You'll only need 20 minutes of prep time to make this cake, then you can pop it in the oven while it bakes and get on with the spiced glaze.
Send the sticky glaze down the bundt cakes swirls and you've got yourself a decadent and impressive tea time cake. Don't forget the pots of tea if you're having friends over.
For more gingerbread recipes, we've compiled all our favourites in this gallery.
Step 1Preheat oven 180°C (160°C fan) mark 4. Grease a bundt tin very well, making sure it's coated all over.
Step 2Add 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.
Step 3Whisk 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.
Step 4Pour 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.
Step 5Mix 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.
GH TIP
This cake gets better with time. Bake the cake a few days before you would like to serve it.
Per serving:
Calories: 441
Protein: 3g
Fat: 16g
Sat fat: 7g
Carbs: 67g
Sugar: 51g
Fibre: 1g
Get festive with our best gingerbread recipes for Christmas
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