Cake, gingerbread, whisky and caramel – what’s not to love?
A festive Bundt cake has been on my list since deciding to embark on this 24 day of festive posting since the start, it was one of the first ideas I came up with. Bundt cakes always look so stunning, I like the strong indents and the shape of the cakes.
This is a gingerbread and brown sugar flavoured Bundt cake, giving it a deep, rich warm flavour, which is so delicious and perfect for Christmas time. It also has the signature dense, but moist Bundt cake texture which I just love – there is nothing better than a good sponge.
The Whisky Caramel is what really makes this cake. Sweet caramel with a good hit of warm whisky is such a winner. I like to use a bourbon because it’s my fave but you go for whatever you want. Its best do add the drizzle onto the cake when it’s still a little warm and serve it this way, it’s sooooo delicious.
If you don’t have a Bundt tin that’s totally fine, this cake will work in a normal cake tin or even a loaf tin if you prefer, just be mindful that the baking times may vary slightly. It’s really easy to make and so festive and delicious.
Ingredients
Cake
180g butter, softened
222g soft brown sugar
3 eggs
2tsp baking powder
200g plain flour
2tbsp ground ginger
Whisky caramel
100g caster sugar
50g butter
20ml bourbon (or whatever whisky you prefer
Method
- Preheat your oven to 180 fan and grease a Bundt tin (or whatever else you’re using) very well with butter, make sure you get into all the nooks and crannies!
- Cream together the butter and sugar until smooth and pale in colour, then beat the eggs in one at a time until fully combined. Fold through the baking powder, flour and ground ginger until smooth. Then pour into the tin and even out. Bake for around 40 minutes until well risen and a deep golden brown.
- Once the cake has baked, make the whisky caramel by melting the butter, sugar and whisky in a pan over a low heat. Once melted and the sugar is dissolved, turn the heat up and boil gently until the mix had thickened and a caramel is formed. Set aside.
- Once the cake is cooled, pour the caramel over as a drizzle, then slice, serve and enjoy!
Claudia's Home Kitchen 