Ginger bundt cake
9
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 10 • Difficulty: Easy
Sweet and spicy, this tasty cake is perfect for morning or afternoon tea. Serve with coffee for a true café-worthy experience
Ingredients
Reduced fat oil spread
½ cup(s), (125g)
Brown sugar
150 g
Egg(s)
2 medium
Plain flour
¾ cup(s), (110g)
White self-raising flour
½ cup(s), (75g)
Bicarbonate of soda
½ tsp
Ground ginger
2 tsp
Ground cinnamon
1 tsp
Ground nutmeg
½ tsp
Skim milk
½ cup(s), (125ml)
Icing sugar
1 tbs, (30g)
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 160°C. Lightly spray a 22cm bundt cake tin with oil (see note).
2
Using electric beaters, beat spread and brown sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Sift plain and self-raising flours, bicarbonate of soda, ginger, cinnamon and nutmeg into a large bowl. Gently fold flour mixture, and then milk, into egg mixture until combined.
3
Spoon mixture into prepared tin. Bake for 35–40 minutes or until cooked when tested with a skewer (see Quick Tip opposite). Stand cake in tin for 10 minutes before turning out onto a wire rack to cool. Serve dusted with icing sugar.
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