Easy Ginger Bundt Cakes

Ginger Bundt Cakes

Both of my female baking compatriots who have featured on this blog are called Victoria. Odd. Maybe I need to change my name.

Anyway, that aside, here’s a swift post to show off another tin borrowed from Victoria of Madeline-tin-lending fame. It uses Ruth Clements “Best Ever Ginger Cake” recipe rather than an authentic bundt cake. Its the simple, yummy and doesn’t require mountains of ingredients (no eggs even)and I was feeling impatient (who’d have thought?).

Make sure you cook them long and slow and grease the tin well if you are baking in bundt tin.

I like the extra kick of crystallised ginger and my mum always puts lemon icing on ginger cake, so I did tweak the recipe slightly. The pictures were taking before drizzling the icing but they look much prettier afterwards.

Best Ever Ginger Cake by Ruth Clemens

500g Plain Flour
180g Butter
225g Golden Syrup
225g Treacle
1½ tsp Baking Powder
1 ½ tsp Ground Ginger
1 ½ tsp Bicarbonate of Soda
180g Caster Sugar
¾ tsp Salt
400ml Boiling Water
+ I added a good amount of chopped crystallised ginger
Icing
300g Icing Sugar
90ml Water / I used lemon juice and lemon zest

Makes one Loaf-tin of cake or lots and lots of little’uns

See The Pink Whisk for baking instructions (I’m not that cheeky to recreate the whole thing here and anyway, if you’ve never visited it you  really do need to read her site)