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
  1. Preheat oven to 180ºC (350ºF). Place the honey, golden syrup, sugar and milk in a small saucepan over medium heat and stir until the sugar is dissolved. Set aside to cool until lukewarm. 
  2. Place the flour, baking powder, ginger, mixed spice, nutmeg and butter in a food processor and process until the mixture resembles fine breadcrumbs. While the motor is running, gradually add the honey mixture and process until smooth. Add the egg and process for a further 1 minute. Spoon the mixture into 12 x ¹⁄³ cup-capacity (80ml) lightly greased mini Bundt tins and bake for 20–25 minutes or until cooked when tested with a skewer. Turn the tins upside down and allow to cool slightly. Remove the cakes and allow to cool completely on a wire rack. Dust with icing sugar to serve. Makes 12.

Tip: You can top the cakes with your favourite spring blossom for a pretty spring finish.

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