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Gingerbread Bundt with Vanilla & Ginger Cream Cheese Icing
This festive cake is filled and topped with decadent cream cheese and makes an indulgent and rich treat.
- Serves: 8 |
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 50 mins
Ingredients
Cream Cheese Filling
2 large eggs
125 g castor sugar
¼ C (35 g) flour
Bundt Cake
1 1⁄3 C (330 ml) golden syrup
60 g brown treacle sugar
2⁄3 C (160 ml) milk
2 eggs
300 g flour
1 ½ tsp (7.5 ml) baking powder
1 tsp (5 ml) ground cinnamon
2 tsps (10 ml) ground ginger
½ tsp (2.5 ml) bicarbonate of soda
¼ tsp (1.25 ml) salt
Cream Cheese Icing
500 g icing sugar
1 tsp (5 ml) vanilla paste
160 g cream cheese
1 Tbsp (15 ml) glace ginger, finely grated
3 Tbsp (45 ml) milk
Spun Sugar
Method
Cream Cheese Filling
Combine all of the ingredients for the cream cheese filling in a bowl and beat until smooth. Set aside.
Bundt Cake
Preheat the oven to 180 °C. Butter and flour the bundt tin.
Heat the butter, golden syrup and brown sugar in a saucepan and cook until the syrup thins and the sugar dissolves, about 5 minutes. Allow the mixture to cool for 10 minutes. Whisk in the milk and eggs and set the syrup mixture aside.
In a large bowl, sift together the flour, baking powder, cinnamon, ginger, bicarbonate of soda and salt. Add the syrup mixture and whisk until just combined.
Pour half of the batter into the prepared tin, add the cream cheese filling mixture and pour the rest of the cake mixture over the cream cheese filling.
Bake for about 50 minutes or until a toothpick inserted into centre of cake comes out clean. Turn the cake out on to a cooling rack and allow cool for 10 minutes.
Cream Cheese Icing
Place all of the ingredients into a bowl and beat with an electric beater until light and fluffy. Ice the cooled cake.
Spun Sugar
Place the sugar in a saucepan and melt over a low heat until it has melted, stirring all the time. Cook the sugar until it starts to caramelise and turns a lovely deep caramel colour.
Remove from the heat and working quickly, dip a fork into the caramel and spin it off the fork on to a sheet of baking paper. Be very careful as the sugar will be very hot. Top the cake with the spun sugar.
