This simple bundt cake is living proof that you don't need to go all 'sugar-paste mental' to make something which is as pretty as it is tasty. I got these cute little gingerbread man sprinkles from the Cake Decorating Store. I resisted using one of my seasonal tins (for now) in favour of my trusted Anniversary tin so I could show off the decoration.
- Preheat the oven to gas 3/160 c
- Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the extracts.
- In a separate bowl, measure out the flour, bicarbonate of soda, salt, spices and crystallised ginger.
- Pour the yoghurt into a jug.
- Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. The crystallised ginger will be trapped in your sieve but covered in flour - this helps to stop it from sinking.
- Stir the ginger chunks into the cake mix.
- Give everything a quick mix on a low speed for about 10 seconds.
- Pour the mix into your prepared tin.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean.
- Leave the cake to cool for ten minutes before removing from the tin.
- When completely cool, mix the icing sugar with enough lemon juice to make a runny icing and tip over the cake with enough festive giddiness to do the trick.
- Sprinkle with little ginger men.
Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.