Spiced Ginger Bundt Cake

with Salted Caramel and Cream Cheese Frosting by Anna Barnett

This rich, dense and sticky spiced bundt cake is an indulgent centrepiece which is brilliant for occasions, plus it can be made several days in advance thanks to its density. Baking on the Intensive Bake function on the Miele Steam Combination Oven is failsafe and ensures an even and reliable bake with added moisture.

Makes – 1 cake

Preparation time – 10 minutes

Cooking time – 20-25 minutes


For the bundt cake

300g unsalted butter

50g butter for greasing

300g black treacle

450g dark muscovado sugar

8 balls of stem ginger, finely diced

5 tbsp stem ginger syrup

3 large free-range eggs, beaten

300g plain flour

1 ½ tsp bicarbonate of soda

1 tbsp ground ginger

1 heaped tsp cinnamon

1 tsp mace or nutmeg

300ml natural yogurt

For the cream cheese frosting

70g butter, softened

280g full fat cream cheese

130g icing sugar

finely grated zest of 1 large orange

Additional toppings

2 handfuls of toasted coconut flakes

  1. Preheat the Miele Steam Combination Oven to 180°, selecting the Intensive Bake function. Generously grease the bundt tin and set to one side.

  2. Combine the butter, treacle and sugar over a medium to low heat cooking until the butter has melted. Then add in the stem ginger, stem ginger syrup and eggs. Whisk until thoroughly combined.

  3. Sift the flour, add the bicarbonate of soda and add in the dried spices. Next pour in the butter, syrup mixture and beat together with a whisk before finally adding in the yogurt. Whisk again until fully combined.

  4. Pour the mixture into the mould and bake for around 1-1hr 10 minutes or until a knife comes out clean when you slice into the cake. Once it’s cooled a little, turn out of the mould and allow to cool on a wire rack. Don’t add the frosting until the cake has cooled completely.

  5. For the frosting, first combine the cream cheese with softened butter, whisking until thoroughly combined then add in the icing sugar and whisk again until you have a smooth consistency with no lumps. Add in the zest and generously cover your cake.

  6. Lightly toast your coconut flakes until slightly golden and allow to cool before scattering or arranging over the frosting.

About the Author

Food writer and author, Anna Barnett lives in East London and currently contributes to The Evening Standard, while running her own website and cookery classes. Anna has written two cookery books, ‘Eat The Week’ and ‘How to be Gluten Free and Not Lose Friends’ as well as writing a guest column for the Independent for several years entitled, ‘The Reluctant Vegetarian’ and contributing to Grazia and Vogue. Website: www.annabarnettcooks.com/about Instagram: @annabarnettcooks

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