Honey and Ginger Bundt Cake

Honey and Ginger Bundt Cake. Honey picture from crossmoorhoney.com

This week I finally received my Holiday Tree Bundt® tin. I have wanted it for over a year, but it seemed weird buying it in the summer months. It's getting chilly outside, Bonfire Night has been and gone and the Coca Cola advert is now on the telly. This means one thing. Christmas bundt® time boys and girls!

I decided to make a new spicy cake. Not quite Christmas-o-rama, but a winter cake none the less. This one has a moist texture with chewy bits of crystallised ginger and sweet honey. Perfect for nippy nights! Try to get some nice local honey too. I used Crossmoor's because it's only from down the road and is absolutely delicious! They even do a cinnamon variety...

Anyway. On with the show!

Ingredients:

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 350g plain flour
• 4 tsp ground ginger
• 1 tsp mixed spice
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 200ml thick honey flavoured yogurt 
• 50ml local honey
• 100g crystallised ginger cut into small chunks and tossed in flour

Method:

1. Grease and flour a regular sized bundt tin (2.4l, 10 cup, 10 inch). 
2. Soften the butter and then cream in the sugar in stages.
3. Add the eggs one at a time on a slow setting.
4. Add all the remaining dry ingredients to a large bowl.
5. Measure the yogurt, honey and extract in a jug. Give it a quick mix.
6. Sift in 1/3 of the dry ingredients followed by 1/2 of the liquid. Repeat until all the flour and liquid is used up. Fold it in gently... I said gently... 
7. Scatter in the crystallised ginger.
8. Give the whole thing a quick mix for about 10 seconds or until well combined.
9. Spoon the mix into the prepared tin.
10. Bake at gas 3/160 C for about an hour and 15 minutes. 
11. It should be shrinking from the sides and a skewer should come out clean.
12. Leave to cool for 10 minutes before turning out.

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