Ginger Bundt Cake

Finally getting my Christmas on.


Ginger Bundt Cake
adapted from here

For the Cake:
270g (1 3/4 cups) plain flour
1 3/4 teaspoons baking powder
1/8 teaspoon fine sea salt
170g (3/4 cup) caster sugar
2 teaspoons ground ginger
125g unsalted butter, melted
3 eggs, lightly beaten
60ml (1/4 cup) buttermilk
270g (3/4 cup) golden syrup

For the Royal Icing:
165g (1 1/4 cups) instant Royal Icing powder
1/2 teaspoon ground ginger
1 teaspoon lemon juice
1 - 2 tablespoons water

Make the Cake:
Preheat the oven to 180C (350F). Spray a 1.5 litre (6 cup) capacity bundt pan with cooking oil spray and set aside.

Sift the flour, baking powder and salt into a large mixing bowl. Add the sugar and ginger and stir to combine. Add the butter, eggs, buttermilk and golden syrup and stir well, making sure the mixture is thoroughly combined.

Pour the batter into the prepared pan and bake for 55 - 50 minutes, until a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin for 5 minutes before transferring it to a wire rack to cool completely.

Make the Royal Icing:
In the bowl of an electric mixer fitted with the whisk attachment, whisk the instant royal icing powder and ground ginger with the lemon juice. Add enough water to create a thick pouring consistency. Pour the icing over the cooled cake and allow to set before
.