honey and gingerbread bundt cakes
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honey and gingerbread bundt cakes
  • ¼ cup (90g) honey
  • ¼ cup (90g) golden syrup
  • ½ cup (90g) brown sugar
  • ¾ cup (180ml) milk
  • ¾ cup (105g) plain (all-purpose) flour, sifted
  • 1¼ teaspoons baking powder, sifted
  • 1 teaspoon ground ginger
  • ½ teaspoon mixed spice
  • a pinch of nutmeg
  • 65g butter, chopped
  • 1 egg
  • icing (confectioner’s) sugar, to serve