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ginger bundt cake recipes

Mini Honey and Ginger Bundt Cakes


Soft and light with a bit of spice!

  • Serves: 12 |
    12 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 20 mins
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110 g butter, softened

225 g castor sugar

1 Tbsp (15 ml) fresh ginger, peeled and finely grated

2 large eggs

175 g cake flour

¼ tsp (1.25 ml) bicarbonate of soda

¼ tsp (1.25 ml) salt

2/5 C (100 ml) Bulgarian yoghurt

2 Tbsp (30 ml) honey


1 egg white

120 g icing sugar


Preheat the oven to 160 °C and grease and flour 12 mini bundt pans.

Cream the butter and castor sugar in a medium bowl, then add the ginger and mix it in. Add the eggs one at a time, beating between each addition.

Sift the dry ingredients together in a separate bowl.

Mix the yoghurt and honey together in a separate bowl.

Sift one-third of the dry ingredients into the egg mixture, followed by half the yoghurt mixture. Start and end with the dry ingredients. Repeat until all the flour and yoghurt mixture is used. Fold it in gently with a spatula.

Spoon the mixture into the prepared tins and bake for 15–20 minutes. The cakes should shrink slightly away from the sides of the tins and a skewer should come out clean.

Leave to cool for 10 minutes before turning out onto a rack.

To make the glaze, stir the egg white and icing sugar together. Drizzle over the cooled cakes.