This seasonally inspired cake works equally well as a dessert or served as a special afternoon treat with a cup of coffee. You can buy mini gingerbread men sprinkles online, or in supermarkets at Christmas.
This impressive bundt cake gives us all the festive feels. It would be a great thing to have in the cupboard to serve to guests over the Christmas period.
instant coffee, mixed with 3tbsp just-boiled water
For the caramel drizzle
125g
light brown soft sugar
75ml
double cream
25g
unsalted butter
For the decoration (optional)
Edible gold spray
Edible gold pearls and mini gingerbread men sprinkles
Mini gingerbread men biscuits, we used McVitie's
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Thoroughly grease a 2 litre
bundt tin with butter. For the cake,
using a freestanding mixer or handheld
electric whisk and a large bowl, beat the
butter and both sugars until pale and
fluffy. Gradually beat in the eggs, 1 at a
time, beating well after each addition.
Sift over the flour and spices and fold
in with a large metal spoon, until
just combined.
Step 2In a small bowl, mix the milk powder
and ground almonds then fold into the
cake mixture, followed by the coffee.
Scrape into the greased tin and smooth
to level.
Step 3Cover the top of the tin with a piece
of baking parchment or foil, scrunching
it at the edges. Bake in the centre of
the oven for 35-40min, or until a skewer
inserted into the centre of the cake
comes out clean. Leave to cool in the tin
for 10min, then invert on to a wire rack,
remove tin and cool until just warm.
Step 4Meanwhile, make the caramel drizzle.
Heat the sugar and 1tbsp water in a
medium pan over medium heat, swirling
the pan until the sugar dissolves and the
mixture starts to bubble. Remove pan
from heat, then gradually whisk in the
cream (careful, it may splutter), followed
by the butter. Pour into a heatproof jug
or bowl. Set aside to cool.
Step 5To serve, transfer cake to a serving
plate or cake stand. Spray with edible
gold, if using. Stir the caramel (see GH
Tip) and pour over some of the caramel
drizzle. Scatter over the gold pearls and
gingerbread men sprinkles, if using.
Position the mini gingerbread men
biscuits on top, if using. Serve with the
extra caramel drizzle on the side.
TO STORE
Keep in an airtight container at room temperature for up to 3 days.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
