100g Self Raising Flour
2 tsp Cinnamon
1 tsp Ground Ginger
Pinch of Ground Cloves
Generous Grating of Nutmeg
1 tsp Bicarbonate of Soda
100g Soft Brown Sugar
1 Large Egg
75g Black Treacle
50g Melted Butter
1 Orange’s Zest
6 Pieces of Preserved Ginger
½ tsp Black Pepper
100g Caster Sugar
75ml Double Cream
25g Rough Salted Butter
25g Unsalted Butter
½ tsp of Salt Flakes or Rough Crushed Rock Salt
1 Cup of Icing Sugar
3-5 Tbsp Milk or Cream
6 Tbsp Maple Syrup
For the Cake
- Preheat the oven to 180°C.
- Grease your Bundt tin well with Butter.
- Sieve all the dry ingredients together, make a well in the middle.
- Add the Egg, Milk, Treacle, Melted Butter and Orange Zest and beat well.
- Chop the Ginger into small rough pieces.
- Stir in the Raisins and Ginger.
- Pour into the cake tin and smooth off.
- Bake for 30-35mins.
- The cake is dark when cooked so put a skewer into the cake to check it’s cooked. You want it to be nice and moist so a tiny bit of wet crumb on it is perfect.
- Allow to cool for 30mins in the tin then turn in onto a rack.
Originally my mother always served this cake without any icing. We would have thick slices with salted butter, custard or clotted cream. It is delicious like that and I highly recommend it. In fact I made little loaves of them like this for Christmas this year and sent them as presents to people in little bags.
For a party and a final flourish I have added the following toppings which are really fun and delicious.
Maple Glaze Icing
- Combine the Icing Sugar, Maple Syrup and a tbsp of Milk at a time to a bowl and whisk until smooth.
- Add more Milk if needed to get a smooth but thick constancy.
Salted Caramel Sauce
- Place the Sugar in a heavy base pan over a low heat.
- Melt the sugar (try not to touch it as it melts, just move the pan around) it should be a light brown and bubble only slightly.
- Remove from the heat and add the Butter, stir constantly unlit incorporated.
- Then add the Cream and stir until smooth and glossy.
- Transfer into a bowl to cool.
- Add both icings to piping bags and use scissors to cut off a small end. There is no need for a piping nozzle.
- Starting with the Maple, pipe the sauce in lines up and down the Bundt, allowing it to fall a bit randomly and luxuriously.
- Follow with the Caramel in the same way.
- Add a few pieces of Crystallised Ginger to decorate.