Treacle bundt cake with limoncello drizzle Recipe

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serves:

12

Skill:

easy

Prep:

20 min

Cooking:

50 min

Nutrition per portion

RDA
Calories 524 kCal 26%
Fat 19g 27%
  -  Saturates 12g 60%

A sticky sweet sponge topped with a naughty lemon liqueur icing and nuggets of crystalised ginger, this treacle bundt cake is a great treat for any special occasion, from Christmas to birthdays. Leftover slices (if you’ve got any!) are perfect served the next day with a nice cup of tea.

Ingredients

  • 250g butter
  • 250g dark muscovado sugar
  • 150g golden syrup
  • 100g black treacle
  • 275ml milk
  • 2 large eggs, lightly beaten
  • 375g self raising flour
  • 1tsp bicarbonate of soda
  • 2tsp ground ginger
  • For the drizzle:
  • 250g icing sugar
  • 3tbsp limoncello
  • Juice and zest 1/2 lemon
  • 60g crystallised ginger, finely sliced

Method

  • Heat the oven to 160°C/Gas Mark 3. Butter a 2.5 litre bundt tin. Heat the butter, sugar, syrup and treacle in a saucepan for about 5 mins until the sugar has dissolved and the mixture is smooth. Stir in the milk, then beat in the eggs.

  • Mix the flour, bicarbonate of soda and ground ginger together in a large bowl and make a well in the centre. Pour the melted treacle mix into the well, then gradually draw the dry ingredients into the wet with a wooden spoon, until you have a thick, smooth batter.

  • Pour the batter into the prepared tin and bake for 50 mins to 1 hr until risen and firm and a metal skewer comes out clean when inserted. Leave the cake to cool in the tin for 20 mins, then turn out onto a cooling rack to cool completely.

  • To make the drizzle, sift the icing sugar into a bowl and add the limoncello, lemon juice and zest, stirring until smooth and thick. Drizzle over the cake and scatter with the crystallized ginger as you go.

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Top Tip

It's worth splashing out on a good quality bundt tin. Well, you will be making this time and time again!