GINGER AND APPLE CIDER CHRISTMAS BUNDT CAKES

This super-soft gingery cake will fill your kitchen with some seriously good aromas. They’re lovely with an espresso or dessert wine. CAKE 1 cup brown sugar 3 large eggs, size 7

1½ cups neutral oil (I used rice bran)

½ cup golden syrup

2 tablespoons grated fresh ginger

1 tablespoon ground ginger 1 teaspoon ground cinnamon

½ teaspoon each mixed spice and salt

2 teaspoons baking powder

2½ cups plain flour 150ml dry apple cider ICING 50 grams butter 1 tablespoon golden syrup 1 teaspoon ground ginger 2 cups icing sugar ¼ cup boiling water TO DECORATE 100 grams pecans, toasted and roughly chopped

1/3 cup crystallised ginger, roughly chopped

EQUIPMENT: Generously grease 8 x 200ml-capacity mini bundt pans or a 23-25cm (base measurement) bundt pan.

Preheat the oven to 180°C.

CAKE: Whisk together the brown sugar, eggs, oil, golden syrup and ginger in a large bowl. Sift in the spices, salt, baking powder and flour and stir to combine. Add the cider and stir gently to combine.

Divide the batter evenly between the tins and bake for about 30 minutes, or until the cakes spring back when gently pressed and a toothpick comes out clean. (Bake in the large bundt tin for about 45 minutes). Leave in pans for 10 minutes, then turn out onto a cooling rack to cool completely.

ICING: Put the butter, golden syrup and ground ginger in a small saucepan over a low heat until the butter has melted. Remove from the heat and stir in icing sugar. Adding 1 tablespoon at a time, stir in the boiling water until the icing is smooth and thick.

TO ASSEMBLE: Spoon the icing over the cooled cakes and scatter over the pecans and crystallised ginger. MAKES 8

MINI BUNDTS OR 1 LARGE BUNDT