This seasonally inspired cake works equally well as a dessert or served as a special afternoon treat with a cup of coffee. You can buy mini gingerbread men sprinkles online, or in supermarkets at Christmas.
This impressive bundt cake gives us all the festive feels. It would be a great thing to have in the cupboard to serve to guests over the Christmas period.
225 g unsalted butter, softened, plus extra to grease
150 g caster sugar
75 g light brown soft sugar
4 large eggs
225 g self-raising flour
1 tsp. ground mixed spice
2 tsp. ground ginger
1/2 tsp. ground cinnamon
40 g skimmed milk powder
50 g ground almonds
2 Tbsp. instant coffee, mixed with 3tbsp just-boiled water
For the caramel drizzle
125 g light brown soft sugar
75 ml double cream
25 g unsalted butter
For the decoration (optional)
Edible gold spray
Edible gold pearls and mini gingerbread men sprinkles
Mini gingerbread men biscuits, we used McVitie's
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Thoroughly grease a 2 litre
bundt tin with butter. For the cake,
using a freestanding mixer or handheld
electric whisk and a large bowl, beat the
butter and both sugars until pale and
fluffy. Gradually beat in the eggs, 1 at a
time, beating well after each addition.
Sift over the flour and spices and fold
in with a large metal spoon, until
just combined.
Step 2In a small bowl, mix the milk powder
and ground almonds then fold into the
cake mixture, followed by the coffee.
Scrape into the greased tin and smooth
to level.
Step 3Cover the top of the tin with a piece
of baking parchment or foil, scrunching
it at the edges. Bake in the centre of
the oven for 35-40min, or until a skewer
inserted into the centre of the cake
comes out clean. Leave to cool in the tin
for 10min, then invert on to a wire rack,
remove tin and cool until just warm.
Step 4Meanwhile, make the caramel drizzle.
Heat the sugar and 1tbsp water in a
medium pan over medium heat, swirling
the pan until the sugar dissolves and the
mixture starts to bubble. Remove pan
from heat, then gradually whisk in the
cream (careful, it may splutter), followed
by the butter. Pour into a heatproof jug
or bowl. Set aside to cool.
Step 5To serve, transfer cake to a serving
plate or cake stand. Spray with edible
gold, if using. Stir the caramel (see GH
Tip) and pour over some of the caramel
drizzle. Scatter over the gold pearls and
gingerbread men sprinkles, if using.
Position the mini gingerbread men
biscuits on top, if using. Serve with the
extra caramel drizzle on the side.
TO STORE
Keep in an airtight container at room temperature for up to 3 days.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
