Baking: Coffee and Gingerbread Bundt Cake

Makes 1 large bundt cake Preparation time 20 minutes Cooking time 45 minutes

Coffee and Gingerbread Christmas Bundt Cake

The ultimate cake to celebrate Christmas – add a little sprinkle of glitter or edible lustre before serving if you wish to make it twinkly!

INGREDIENTS

250g soft butter at room temperature, plus a little extra melted to brush the cake tin 250g light muscovado sugar 5 medium free-range eggs 250g self-raising flour, plus a little extra for dusting 1 tsp baking powder 2 tsp ground ginger 2 tsp ground cinnamon 75g buttermilk 50ml Camp Coffee

For the sugar glaze

150g icing sugar, sifted 3-4 tbsp water or milk 2 tsp vanilla extract (optional)

To decorate

Icing sugar

1. Brush a little melted butter inside the bundt tin, making sure to get in all the nooks and crannies, then dust with flour, shaking the tin to ensure the whole tin is buttered and floured to help the cake turn out without sticking. 2. Preheat the oven to 180°C / fan 160°C / gas mark 4 and place a large baking sheet in the centre of the oven to place the bundt tin onto whilst baking. 3. In a stand mixer, with an electric whisk or by hand with a bowl and wooden spoon, cream the butter and sugar together well until pale and creamy.

Gradually add the eggs, one at a time, beating until incorporated. 4. Add the baking powder and spices to the flour and mix to distribute, then mix into the wet batter. 5. Mix in the buttermilk and Camp Coffee then spoon the mixture into the tin, smoothing over with a spoon to ensure it is all pushed into the points of the tin, pushing the batter up the sides of the tin a little. 6. Bake in the preheated oven for 35-45 minutes until cooked through – the sponge should be light and springy, and when a knife or skewer is inserted into the centre of the cake it should come out clean. 7. Once cooked, leave the cake in the tin for 5 minutes, then invert onto a plate or cake stand and carefully release the cake. 8. While the cake is cooling, make the sugar glaze.

Place the icing sugar in a bowl and slowly stir in the liquid and vanilla (if using) a little at a time to make a pourable glaze. Drizzle over the cooled cake and dust with icing sugar for a snowy effect. Slice and serve slightly warm. The cake will keep in an airtight container for up to 3 days or can also be frozen for up to 3 months.

Our recipe was created by celebrity baker and TV presenter Juliet Sear exclusively for Camp Coffee. For more recipe inspiration, visit www.campcoffeeclub.co.uk.