It is our third Christmas in Germany and I have tried to make a few things this year. I have made garlands for our windows and I am hoping to make a wreath tomorrow! I will blog about them (if the wreath turns out well! If it doesn’t we will just pretend it never happened! 😉 )
My first Christmas recipe is this ginger bundt cake with chocolate glaze. I love this recipe and it is a great general winter baking recipe.
I would love to know what you are making over the Christmas period! Let me know in the comments below.
Ginger Bundt Cake
330g brown sugar
345g plain flour
3 tsp baking powder
6 tbsp vegetable oil
3cm piece of ginger, finely grated
1.5 tbsp ground ginger
1/4 nutmeg seed, finely grated
6 tbsp golden syrup
75g dark chocolate, finely chopped
75g double cream
Preheat the oven to 175c (fan assisted).
Beat together the butter and sugar until light and fluffy.
Add the eggs one at at time and beat until well combined.
Add all of the spices and grated ginger and mix again.
Add the oil and golden syrup and mix together.
Finally, sieve the flour and baking powder into the mixture and gently stir until everything is well combined.
Grease a bundt tin and add the cake batter to the tin, make the top as even as possible.
Bake in the preheated oven for 40 minutes. Until a knife inserted into the middle comes out clean.
Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
Once the cake is completely cool, put the cream into a small pan, bring to the boil and allow to simmer for 1 minute. Take off the heat and allow to cool for another minute.
Stir in the chopped chocolate until you have a smooth glossy mixture.
Pour over the top of the cake. Once the glaze has firmed up, decorate with the candied ginger.