Lemon Crusted Ginger Bundt
Preheat the oven to 150 degrees c (fan)
Start by preparing the bundt tins. Brush over with lining paste. I used a dark lining paste for this recipe because the finished cake is dark, rich and moist.
Place the golden syrup, treacle, butter and sugar in a small saucepan and mix over a low heat until the sugar is no longer grainy, the butter is melted and everything is well combined. Don’t allow the mixture to boil. Set aside.
In a roomy mixing bowl sift together the flour and spices then make a well in the centre and add the lemon zest then pour in the melted mixture. Stir well then add the eggs and lemon extract. Stir well until you have a smooth batter then transfer to the bundt tins.
Bake for 25-35 minutes until the cakes are risen and firm to the touch. Take from the oven and when the tin is cool enough to handle then turn out onto cooling racks.
Whilst the cakes are still warm apply the crunchy glaze. Simply mix together the sugar and lemon juice and paint over the cakes with a pastry brush. The glaze will dry crunchy. These cakes will keep in a tin for at least a week.
If making a 10 cup bundt then bake at the same temperature but increase the time to 40-50 minutes.
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