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Spiced gingerbread bundt with cream cheese buttercream
Spiced Gingerbread Bundt
Chef
Easy
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Shane Smith’s Spiced gingerbread bundt with cream cheese buttercream

PREP IN
20 MIN
COOK IN
45 MIN
SERVE
8
SHARE &COMMENT
Spiced gingerbread bundt with cream cheese buttercream
Spiced Gingerbread Bundt
Chef
Easy
StarStarStarStarStar
SHARE &COMMENT
PREP IN
20 MIN
COOK IN
45 MIN
SERVE
8

Introduction

Shane Smith’s Spiced gingerbread bundt with cream cheese buttercream

Ingredients

  • 125g brown sugar
  • 160g butter
  • 80ml rapeseed oil
  • 2 medium eggs
  • 140g golden syrup
  • 60g treacle
  • 300g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bread soda
  • pinch salt
  • 4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon mixed spice
  • 250ml cold coffee
  • 20g grated fresh ginger
  • BUTTERCREAM:
  • 150g butter
  • 150g icing sugar
  • dash vanilla
  • 100g soft cream cheese

Method

  • 1. Preheat your oven to 180C (160C fan / 350F/ Gas 4)
  • 2. Grease the 2lb bundt tin and set aside.
  • 3. In a mixing bowl, beat the sugar, butter and oil until combined and creamy.
  • 4. Gradually add the eggs, mix well.
  • 5. To the above mix, add the golden syrup and treacle and mix until combined.
  • 6. Sieve the flour, baking powder, bread soda, salt and spices together.
  • 7. Add half the flour and mix, to this add the coffee and again mix.
  • 8. Finish with the remaining flour and grated ginger and give it one final mix.
  • 9. Pour this batter into the prepared tin and place in the centre of the oven for 40-45 minutes.
  • 10. Check with a skewer to ensure it's baked fully.
  • 11. Remove and rest in the tin for 5 minutes, then turn it out onto a wire rack to cool completely.
  • 12. For the buttercream, beat the butter, icing sugar and vanilla together until smooth.
  • 13. Once light and fluffy, add the cream cheese and combine but don't over mix at this point.

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