It’s technically not Autumn yet, but I’m sure you feel differently and would be more than happy to bake this cake!
Well, nobody really knows why technically Fall/Autumn is 21st September, but, I am pretty sure you can’t put a date on the beginning of a season.
You feel it in the air, you feel it in your hair…Anyway, it may begin by a cold breeze, leaves falling, air changing and so on…That’s not only because everyone think about pumpkin baked goods or what to make for Halloween 😉
No, I think that the change of season is simply something that you feel. And this cake feels it’s time for Fall Baking!
To tell you the truth, this can totally be a Winter cake as well. It is kind of a gingerbread, but not quite. You don’t feel you are completely in Fall, nor completely in Winter with this cake.
Just in between. That’s why I’d like to introduce you to this beautiful bundt cake: so that you can make it now, and make it again for Christmas time!
What is it to know about this Recipe?
Flavor ; this cake is full of flavor thanks to
Molasses Golden syrup Dark brown sugar Ginger
Super easy ; two main steps to make this cake:
Melt your wet ingredients first / Add to your dry ingredients
Bundt pan ; you need a 6-cup Bundt pan for this cake, this is plenty enough to serve:
6 large servings Or 12 small servings
Icing ; I chose a not dark brown sugar icing because I thought it would be too much so I chose:
Golden syrup (or maple syrup or honey) icing
- Butter and flour your Bundt pan if you want an easy and perfect release
- Serve with salted caramel, this flavor compliments perfectly this cake!
Gingerbread Bundt Cake
A rich and dense, yet light (in calories) Bundt cake that'll remind you of the leaves falling and the beginning of cold days...perfect with a warm cup of coffee or tea!
- 133 g butter 1/2 cup + 1 tbsp
- 133 g dark sugar 1/2 cup + 2 tbsp + 1 tsp
- 66 g black treacle -or molasses- 3 tbsp
- 66 g golden syrup 3 tbsp
- 66 g egg crack 2 eggs, whisk and use 66 g
- 80 ml buttermilk 1/3 cup
- 120 ml whole milk 1/2 cup
- 233 g all-purpose flour 2 leveled cups
- 1 tsp ground ginger
- 1 tsp + 1/3 tsp bicarbonate of soda
- 15 g unsalted butter 1 tbsp
- 22 g golden syrup 1 tbsp
- 25 g icing sugar 3 tbsp
Preheat your oven at 400°F (200°C).
Grease a 6-cup Bundt pan with butter and add flour, so the cake doesn't stick to the pan.
In a medium saucepan on medium heat, melt the butter, dark brown sugar, treacle (or molasses) and golden syrup (or honey or maple syrup).
When it's melted, set aside to cool.
In the meantime, in another bowl, whisk the flour, ginger and bicarbonate of soda.
Add the cooled mixture in a third (big) bowl, and whisk slightly.*
Pour in the egg and both milks and whisk again.
Add the dry ingredients mixture and whisk until everything is well incorporated.
Pour in the prepared pan.
Bake for 5 minutes, then turn down the oven to 300°F (150°C) and bake for 30 minutes. Insert a skewer to see if the cake is done.
Wait 10 minutes before removing the pan.
For the icing:
Melt the golden syrup and butter in the medium saucepan you already use, if possible.
Bring to a light simmer, and remove from the heat. Add the icing sugar and whisk constantly,until the sugar is completely dissolves.
Wait two minutes before icing the cake. Enjoy!
*I wouldn't use an electric mixer for this recipe, as you need to be careful not to over-mix.