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Ginger beer bundt cake

By Rebecca Vary

Ginger beer bundt cake

Preparation : 10 min Resting : -
Cooking : 40 min Equipment :
Difficulty :
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Serves 8-10 :
250 ml Bundaberg ginger beer (flat or fizzy)
175 ml vegetable oil
100 g brown sugar
150 g treacle
150 g golden syrup
3 eggs
300 g plain flour
1/4 teaspoon bicarb soda
2 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon chinese five spice
1/2 teaspoon cinammon
1/2 teaspoon ginger
Ginger beer bundt cake
1Heat the oven to 180C/160C fan forced. Liberally brush your bundt tin (ring tin or 20 cm square tin) with lots of melted butter and then dust with flour. Shake off the excess flour and set tin aside.
2Add beer,oil, sugar, treacle, golden syrup and eggs to Cook Expert silver bowl and mix using EXPERT, speed 12/20 seconds.
3Add the flour, baking powder, bicarb and spice and mix on EXPERT, speed 12/10 seconds.
4Pour the runny mixture into the bundt tin.
5Place the tin in oven and cook for about 45 minutes, but start checking after 40. (If you cook using the square tin it is a longer cook time 50-55min). The cake will is ready when it is risen, is beginning to come away from the sides of the tin and a cake tester in the centre of the cake comes out almost clean.Transfer the bundt to a wire rack for about 30 minutes, then use your fingers to encourage the cake to come out of the tin. Use your fingers to ease the cake away from the edges of the tin, especially around the funnel, and turn out.Leave to cool completely before wrapping, first in baking paper and then in foil, as it tastes even better the next day.
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