Photo: David Holifield
Gingerbread bundt cake
18 ingredients
CUTS INTO 12
openrecipes
Guinness and dark chocolate add an extra depth of flavour and slight smokiness to this sticky dark gingerbread
Estimated Nutrition (whole recipe, rough)
893
Calories
22g
Protein
28g
Fat
138g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 150g unsalted butter , plus extra for the tin
- 100g golden syrup
- 75g dark treacle
- 175g dark muscovado sugar
- 175g dark chocolate
- 2 balls stem ginger , finely chopped
- 100ml Guinness or stout
- ½ tsp bicarbonate of soda
- 200g plain flour , plus a little extra for dusting the tin
- 1 tsp baking powder
- 3 tsp ground ginger
- 1 rounded tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- 3 medium eggs , beaten
- 3 tbsp ginger preserve , sieved, or apricot jam
- 1 lemon , juiced
- 150g icing sugar , sifted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes