Ginger Bundt Cake

What you’ll need

Ingredients

220g unsalted butter

220g dark muscovado sugar

120g black treacle

1tsp vanilla bean paste

220g of full-fat milk

220g plain flour

1tsp bicarb

One 1/2tsp ground cinnamon

One 1/2tsp ground ginger

1tsp ground mixed spice

Pinch of salt

Three balls stem ginger

Two large eggs

Icing

100g icing sugar

2-4tsp Ginger beer

•Preheat the oven to 160’fan and brush the inside of a Bundt tin with melted butter and dust with a little flour.

•Heat the butter, sugar, treacle, vanilla and milk in a saucepan and stir until the sugar dissolves, then turn up the heat until steaming.

•Put the flour, bicarb, spices and salt into a large bowl with the chopped stem ginger. Add the cooled liquid mixture along with the beaten eggs and mix well. 
•Pour mixture into the tin and bake for 55-60minutes until risen and a skewer comes out clean when poked in the middle. 

•Turn the cake out of the tin and leave it to cool on a cooling rack. 

•For the icing, mix the icing sugar with 2-4tsp Ginger beer a little at a time until thick enough to coat the back of a spoon. 

•Pour icing into the crevices of the cake, encouraging icing to drip down the sides of the cake and leave to set.