Sticky gingerbread bundt cakes

Makes about 12 small or 1 large cake

200g unsalted butter

250g dark muscovado sugar

200g black treacle

2 large eggs

250g plain flour

1 tsp baking powder

½ tsp bicarbonate of soda

½ tsp salt

2 tsp ground ginger

1 tsp ground cinnamon

220ml yogurt

100g raisins (optional)

For the icing

100g icing sugar 2-3 tbs sour cream

Generously butter a 1.5 litre bundt mould, or about 12 small cake moulds. Heat the oven to 180°C. In a pan over a medium heat, gently stir the butter, sugar and treacle until the sugar has melted. Remove from the heat and beat in the eggs until the mixture is smooth and glossy. Place the flour, baking powder, bicarbonate, salt and spices in a large bowl and stir well. Add the butter mixture and beat well. Beat in the yogurt and raisins, if using, and pour into the mould/s. They should be two-thirds full. Bake for 50 minutes, or 25-30 for smaller cakes, until well-risen and firm, and a wooden toothpick emerges clean. Leave to cool for 30 minutes in the tin, then invert onto a wire rack to cool completely. Place the icing sugar and two tablespoons of sour cream in a bowl and mix well. Add more sour cream if necessary to achieve icing with the consistency of single cream. Spoon over the cake(s) and leave to set.