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Photo of Ginger bundt cake by WW

Ginger bundt cake

9
PersonalPoints™ per serving
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
10
Difficulty
Moderate
Sweet and spicy, this tasty cake is perfect for morning or afternoon tea. Serve with coffee for a true café-worthy experience

Ingredients

Oil spray

2 x 3 second spray(s)

Reduced fat oil spread

½ cup(s), (125g)

Brown sugar

¾ cup(s), (165g)

Egg(s)

2 medium

Plain flour

¾ cup(s), (110g)

White self-raising flour

½ cup(s), (75g)

Bicarbonate of soda

½ tsp

Fresh ginger

2 tsp, ground

Ground cinnamon

1 tsp

Ground nutmeg

½ tsp

Skim milk

⅔ cup(s), (160ml)

Icing sugar

1 tbs, (30g)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. 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.

Notes

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.

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