A gingerbread wreath not only tastes festive but looks festive too, with a dense gingerbread sponge and simple but effective decoration. It doesn’t take much to make this cake and the simple flavours of the sweet icing sugar, orange zest and ginger work really well together. Quickly decorated with edible holly shapes and drizzled in icing, this gingerbread wreath bundt is sure to impress your friends and family this Christmas. This gorgeous recipe would make a tasty alternative to traditional Christmas pudding too, if you’re not a fruit sponge lover. And feel free to decorate it any way you fancy – popping candy, gold stars and sparklers would all look amazing, as would colourful sprinkles and red and white icing.
- For the gingerbread wreath:
- 4tsp ground ginger
- 1½tsp ground cinnamon
- 350g plain flour
- 1½tsp bicarbonate of soda
- pinch of salt
- Zest of 1 large orange
- 3 medium eggs
- 7tbsp milk
- 110g butter
- 150g light muscovado sugar
- 3tbsp golden syrup
- 3tbsp black treacle
- To decorate:
- Icing sugar with a few drops of water
- Ready to roll green and red icing
- Golden sugar balls
- You will also need:
- A medium sized bundt tin
- Holly shape cutter
Before you get going on your gingerbread wreath preheat the oven to 180°C/350°F/Gas Mark 4 and spray your bundt tin with cake release spray or grease with butter.
On the hob gently heat the butter, sugar, golden syrup and treacle in a saucepan on a low heat. Whilst you wait for the sugar to dissolve and the butter to melt prepare the dry ingredients.
In a large mixing bowl sift the flour, bicarbonate of soda, salt, ginger and cinnamon together and grate in the orange zest. Stir and leave to one side.
Once the sugar has dissolved take the saucepan off the heat and continue to stir. Gradually add in the eggs and beat with a wooden spoon. Gradually add in the milk and continue to mix.
Pour the wet mixture into the dry ingredients and stir until thoroughly combined. Next pour the mixture into the bundt tin and cook for 30-40 mins until golden and springy to touch. If your cakes cook outside in and seem a little wobbly on top, just cover with tin foil and continue to cook for a further 5 mins checking every time.
Take the bundt out of the oven and leave on the side to cool for about 10 mins. Once its cooled flip upside down onto a wire rack and leave to cool.
Meanwhile prepare the holly by rolling out some green ready to roll icing and cutting out shapes with a holly shape cutter. Roll out some small red balls using the red ready to roll icing for the berries. Attach the 2 by using a little drop of water. Leave to one side.
Mix up the icing sugar and the water in a small bowl to make a thick paste. You can add some extract to the icing like orange, vanilla or lemon for added flavour. It should be thick enough to drizzle but it should set quickly.
Place the bundt cake onto a plate and drizzle over the icing sugar mix using a spoon in a back and forth motion covering the cake. Once you’re happy with the icing, add the holly leaves and sprinkle the bottom of the plate with the golden sugar balls.
Your bundt wreath is now ready to be served. To store cover in tin foil and wrap in a plastic bag. It should keep for up to 3-4 days.
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You could also top your wreath with seasonal dried fruits like cherries and cranberries