I went to Lakeland the other day. For my non-UK friends, this is a shop that spells danger around every corner. It is a shop where I may pop in ‘just for a look’ and end up spending far too much money 🙂 Whilst visiting the shop over the weekend, I happily told Mr Baking-Joy that I’d be at the back, looking at the baking stuff. He then asked me if I’d be ok, or would I need supervision 🙂 The truth is, I do need supervision in that shop, otherwise I dance around shouting ‘ooo pretty’ and putting many items in my basket! However, on that day I tried to restrain myself and bought a square cake tin (for brownies and bars) and a bundt tin. I been using the word ‘bundt’ in many conversations over the last few days. In fact, I think I confused someone at work who thought I was using rude language 🙂
Anyway…on the Christmas/cinnamon road I’ve been travelling down recently, I wanted to add a gingerbread bundt cake to my travels. The lemon icing is on a similar theme to my gingerbread cupcakes I blogged about recently. Gingerbread + lemon = yum.
- 300g unsalted butter
- 120ml treacle
- 250g light brown sugar
- 300ml milk
- 4 eggs
- 450g plain flour
- 3 tsp bicarbonate of soda
- 3 tsp cinnamon
- 2 tsp ground ginger
- 2 tsp nutmeg
- 1/4 tsp ground clove
- 200g dried prunes, chopped
- Icing sugar
- Juice of 1 lemon
- Preheat oven to 180C/Gas 4. Spray bundt tin with cooking oil spray or grease with butter.
- Put butter, sugar and treacle into a saucepan and heat gently to melt
- Remove saucepan from heat, add the milk and stir. Leave to cool before beating in the eggs
- Sift the flour and bicarb into a bowl and mix in the spices. Pour in the saucepan mixture and mix together until you have a batter (I would use an electric mixer here, the mixture can go lumpy when you add the wet ingredients to the dry)
- Fold in the chopped prunes. Pour the batter into the bundt tin and bake for around 1 hour
- Let the cake cool for 20-30 minutes in the tin, before turning the cake out. Leave the cake to cool completely before drizzling over icing
- To make the icing…sift some icing sugar into a bowl and beat in the juice of a lemon. Add more icing sugar until a thickish icing is made.
Recipe adapted from http://www.lakeland.co.uk/