ginger beer bundt cake


I spent my Bonfire Night on a houseboat, watching the boys light fireworks from the roof {bow? stern? I’m sure there must be a more naval term for it} and taste-testing the results from the ‘who can mull the most interesting thing’ competition.

Mulled coffee started out awful but definitely improved as the night went on – possibly due to the addition of apricot liqueur 😉  – and was the eventual winner. My friend Kane and I attempted to make mulled chocolate wine, by heating red wine with Cadbury’s hot chocolate powder. Don’t do it friends. It tasted like cheese.


Now that we’ve got Hallowe’en and Bonfire Night out of the way, dare I say it… the C word is almost here. This is the first time in many years that we’re going spend Christmas in the UK {the Australian streak in the family usually necessitates an escape to somewhere warm at this time of year} and I have a sneaky suspicion that I may be called up to cook Christmas dinner. In that spirit, I gave this recipe from BBC Good Food a practice run, as it’s meant to be a nice alternative to Christmas pudding.

It was lush 👌 We collectively agreed whilst trying it on Friday night that it’s best warm, and could even be doused in rum and set alight before serving if you’re adamant that it’s just not Christmas if there isn’t some sort of baked good on fire 🔥

Ginger Beer Bundt Cake

This recipe comes from the November 2016 BBC Good Food magazine and is on their website here.


  • 225ml vegetable oil
  • 75ml milk
  • 3 tbsp black treacle
  • 375g plain flour
  • 1 tbsp baking powder
  • 1 tsp bicarb. soda
  • 300g dark brown sugar
  • ½ tsp salt
  • 1½ tsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp ground allspice
  • 300ml buttermilk
  • 100ml ginger beer {the non-alcoholic kind}
  • 3 eggs
  • 227g tin of pineapple chunks
  • 4 tbsp black treacle
  • 150g icing sugar
  • pineapple juice {drained from the tin}


Preheat your oven to 160*C {fan-forced} and grease a 2.4 litre bundt tin liberally with a little vegetable oil, or butter.

Pour the treacle and milk into a small saucepan and heat gently until the mixture is smooth and uniform in colour. Leave to cool.

In a large mixing bowl, measure out the flour, spices, bicarb, baking powder, salt and sugar. Mix together.

In a separate bowl, whisk together the eggs, buttermilk, oil and ginger beer. Add the milk/treacle mixture and whisk again.

Drain the pineapple and keep the juice for the glaze later. You can cut the chunks into smaller pieces if you wish.

Add the wet ingredients to the dry and combine gently. Finally, add the pineapple and stir through.

Pour the mixture into the bundt tin and bake for an hour, checking for doneness with a skewer.

Whilst the cake is baking, make the glaze by heating all the treacle, icing sugar and pineapple juice in a small saucepan and stirring until smooth and glossy.

Leave the cake to cool in the tin for 15 mins or so, then say a little prayer and turn out onto a cooling rack. {half of mine stayed in the tin at this stage – cue swearing; get the remaining cake out of the tin as intact as possible, then place on top, you’ll cover it with glaze anyway}

Brush the still-warm cake with glaze. Serve the cake warm, with cream {or rum} if desired.

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