Gingerbread bundt with white chocolate
The ultimate Christmas recipe: gingerbread bundt cake! Delicious with white chocolate and sugared cranberries for decoration. For a delicious Christmas!
Servings: 22 slices
Ingredients
- 360 grams unsalted butter
- 260 grams dark brown sugar
- 16 grams vanilla sugar
- 8 eggs
- 360 grams self-rising flour
- Pinch of salt
- 320 grams golden syrup or molasses
- 1.5 tbsp ginger powder
- 1.5 tsp cinnamon
- 3 tsp nutmeg
- 150 grams white chocolate
- sugared cranberries (¼ of recipe)
Instructions
- Cream together the butter, sugar and vanilla sugar. Add the eggs one at a time and beat until all are incorporated. You have added a lot of liquid at this point, so your mixture might look split at this point. Just keep going, it will sort itself out!
- Add the syrup/molasses and mix well. Add the self-rising flour, salt and spices. Mix until the batter is smooth.
- Pour the mixture into a greased and floured bundt cake pan.
- Bake for 60-70 minutes at 170°C/340˚F (conventional oven).
- After baking, invert the cake onto a wire rack and leave to cool completely. You can make the sugared cranberries in the mean time if you haven't already.
- Melt the white chocolate in a double boiler and pour over the cake. While the chocolate is still soft, add the sugared cranberries. Allow the chocolate to set completely.
Tips
Even without sugared cranberries, this bundt cake will taste amazing.
How to store
The best way to store the bundt cake is in aluminium foil or an airtight container. It will keep for at least a week. Do not store a bundt in the fridge as it will dry out.