I have acquired a fair few cookbooks over the years. I also threw out a lot, which I now realise was a big big mistake. Many of my books have been gifts, many I have bought and some I have borrowed from the library and forgotten to give back (ooops). But one or two books have come from relatives. Recently my grandmother who can no longer manage to cook, allowed me to take a few of her cookbooks. And in one of them, I found a hand written recipe for gingerbread. My biggest memories of granny and my early childhood, are of food. I remember her legendary steak and kidney pie, chocolate cake and of course her gingerbread! So I thought I’d give it a go…
STICKY GINGERBREAD BUNDT CAKE
Although my grandmother used to make loaf or square shaped gingerbread, I thought I’d try this recipe in a bundt tin. There are some really pretty shaped bundt tins out there, however I only have a plain simple one. And no matter how well I grease my tin, the top ALWAYS comes out a little broken. I like to think it is the tin’s fault and not mine.
A friend of ours asked if this was gluten-free. It isn’t but I did play around in the kitchen this week to see if it was possible. It is! So down below is the recipe and in brackets are the gluten-free substitutes.
- 200g unsalted butter, plus extra to grease
- 300g dark muscovado sugar
- 220g black treacle
- 2 large free-range eggs, beaten
- 4 pieces stem ginger in syrup, roughly chopped
- 200g plain flour (gluten-free self-raising flour)
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp bicarbonate of soda (1/4 tsp bicarb for gluten-free version)
- 225ml natural yogurt (290 ml natural yogurt for gluten-free version)
Pre heat the oven to 180 C/ 160 fan oven. Grease a bundt tin really well.
Heat the butter, sugar and treacle gently in a pan until the butter and sugar have melted. It will be really glossy and very liquid, plus hot so be careful.
Pour this mix into a large bowl or stand mixer and beat in the chopped stem ginger and eggs.
Sift the flour, bicarbonate of soda, ginger and cinnamon into a large bowl. Slowly add the flour mix into the treacle mix and whisk in, then fold in the yogurt until combined. Pour into the greased bundt tin.
Bake for 45-50 minutes or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 30 minutes, then turn out onto a wire rack to cool completely.
You can either simply dust the cake with icing sugar or make a glaze. To make the glaze, mix sifted icing sugar with a little lukewarm water (add a very little bit of water at a time as it really doesn’t need much). Cool the glaze in the fridge.
When the cake and glaze are completely cool, drizzle the glaze over the cake and serve.