Get up to 50% OFF*
Start today
Photo of Ginger bundt cake by WW

Ginger bundt cake

PersonalPoints™ per serving
Total Time
50 min
15 min
35 min
Sweet and spicy, this tasty cake is perfect for morning or afternoon tea. Serve with coffee for a true café-worthy experience


Reduced fat oil spread

½ cup(s), (125g)

Brown sugar

150 g


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)


  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.


Originally from Germany, a bundt tin is a deep, round fluted tin with a hollow spout in the centre. If unavailable you can use a gugelhupf (the Austrian equivalent) or a large ring tin.