Bonfire Night Bundt Cake

Bonfire Night Bundt Cake

We hope we can be forgiven for creating this twist on the classic Yorkshire Parkin. After all, as a family-owned Yorkshire business you’d think we’d be keen to preserve traditions. But the bundt tin sitting in the cupboard proved irresistible and we think this makes for a pretty update to grace the table after a hearty Bonfire Night dinner.

 

Ingredients

For the cake

250ml Cartwright & Butler Apple & Ginger Pressé (open the top and leave overnight so that it loses its fizz. Save the remaining 25ml for the icing)

120ml vegetable oil

100g brown sugar

150g black treacle

150g golden sugar or Cartwright & Butler Acacia Honey

3 eggs

300g plain flour

¼ tsp bicarbonate of soda

2 tsp baking powder

½ tsp nutmeg

2 ½ tsp allspice, Chinese five-spice or gingerbread spice mix

1 ½ tsp ground cinnamon

1 ½ tsp ground ginger

 

For the icing

150g icing sugar

25ml Cartwright & Butler Apple & Ginger Pressé

1 tbsp Cartwright & Butler Ginger Preserve

 

To Make The Cake

Preheat the oven to 180C (160C for fan assisted ovens) and pre-heat a baking tray

1. Prepare your bundt tin by brushing with plenty of melted butter and then dust with plain flour, shaking off any excess
2. Tip the oil, brown sugar, treacle and syrup into a mixing bowl
3. Add the pressé and eggs and beat until the mixture is smooth
4. In a separate bowl, add the flour, bicarbonate, baking powder and spices and mix with a fork
5. Add this dry mix to the wet mixture, beating as you go to keep it smooth. Make sure all the ingredients are well mixed
6. Pour the mixture into the bundt tin and stand on the pre-heated tray
7. Bake for 45 minutes in the middle of the oven
8. The cake is ready when it is risen and starts to come away from the sides of the tin. Start checking from 40 minutes and use a skewer to test. It should come out clean when ready
9. Stand the bundt tin on a wire rack and leave to cool for 30 minutes
10. Turn the tin and ease the cake onto the wire rack
11. Leave the cake to fully cool before adding the icing. Or, if you’ve baked in advance, wrap the cake in baking paper, a layer of foil and then into an airtight container until you’re ready to serve

 

To Make The Icing

1. Sift the sugar into a mixing bowl
2. Add the ginger preserve and mix to combine
3. Gradually add the pressé until the consistency is runny enough to pour but not so runny that it sets before covering the cake
4. Gradually pour the icing down each of the ‘valleys’ in the cake

 

Serve with mulled apple juice or cider or with a cafetierre of rich, dark coffee.

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