Maple Gingerbread Bundt Cake
This is a beautifully light, buttery maple-scented gingerbread. A total crowd pleaser.
Serves: 1 bundt
  • 1 + ⅔ cups (250g) plain flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ cup (110g) brown sugar
  • 1 + ½ tsp ground ginger
  • 1 tsp cinnamon
  • ¼ tsp cardamom
  • 1 egg
  • ½ cup (125ml) milk
  • ¾ stick (75g butter), melted
  • ⅓ cup (65ml) maple syrup
  1. Preheat the oven to 400F/200C and spray a 6 cup bundt tin with non-stick spray.
  2. Place all the dry ingredients in a large mixing bowl. Whisk together the wet ingredients in a small bowl or jug, and then add them into the dry.
  3. Stir everything together just barely - don't worry about a few lumps - and then scrape the mixture into the bundt tin, smooth the top down and bake for 25-30 minutes or until a skewer comes out clean.
  4. Decorate with powdered sugar, and enjoy! May I suggest a scoop of egg nog ice cream with?
Recipe by The Sugar Hit at