Cider & 5-Spice Bundt Cake Recipe

Name: Cider & 5-Spice Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 ml cider, preferably dry; 175 ml sunflower oil; 100 g soft dark brown sugar; 300 g black treacle (use an oiled 250ml/1-cup measure for ease); 3 large eggs; fresh gingerroot, peeled and finely grated to give 2 teaspoons; 300 g plain flour; 2 teaspoons baking powder; 1/4 teaspoon bicarbonate of soda; 1/2 teaspoon freshly grated nutmeg; 2 1/2 teaspoons Chinese five spice powder; 1 1/2 teaspoons ground cinnamon; nonstick cooking spray or sunflower oil, for greasing

Servings: persons

250 ml cider, preferably dry
175 ml sunflower oil
100 g soft dark brown sugar
300 g black treacle (use an oiled 250ml/1-cup measure for ease)
3 large eggs
fresh gingerroot, peeled and finely grated to give 2 teaspoons
300 g plain flour
2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/2 teaspoon freshly grated nutmeg
2 1/2 teaspoons Chinese five spice powder
1 1/2 teaspoons ground cinnamon
nonstick cooking spray or sunflower oil, for greasing

1
Equipment: 1 x 10-cup (2.5 litre capacity) bundt tin/pan or 1 x 20cm/8-inch square cake tin approximately 5.5cm/2 1/4-inches deep.
2
Open the cider so that it loses its fizz. Preheat the oven to 170u00b0C/gas mark 3/325u00b0F, and grease your bundt tin with non-stick cooking spray, or simply oil it, and leave the tin upside down on a piece of newspaper or baking parchment while you get on with the batter.
3
Measure the oil, brown sugar and (whether you're weighing it or going for volume and using a cup measure, always lightly oil the receptacle for the treacle first and it will slide out easily) black treacle into a bowl.
4
Pour in the cider and crack in the eggs, add the ginger and beat till smooth. While I use a freestanding mixerto make this cake, it's simple enough by hand: in which case, beat the eggs together first before adding to the other ingredients.
5
In another bowl measure out the flour, baking powder, bicarb, nutmeg, 5-spice and cinnamon, and fork through to combine.
6
Gently tip the dry ingredients into the wet treacly mixture, beating as you go to make a smooth batter. Scrape the sides and the bottom of the bowl well to make sure there aren't any pockets of flour.
7
Pour the dark and aromatic batter into the prepared tin: it will be very runny, but don't be alarmed. Place in the oven to bake for 45-50 minutes, but start checking after 40. When the cake's ready, it will start to come away from the sides of the tin and a cake tester should come out clean; that's to say, not wet, but with some crumbs adhering to it. Transfer the bundt to a wire rack for about 30 minutes, then use your fingers to help prise the cake away from the edges of the tin, most particularly around the funnel, and turn out. Leave to cool completely before wrapping, first in parchment and then foil, as it tastes best if eaten the next day. I don't always manage this.
8
STORE NOTE: The cake can be kept loosely wrapped in its parchment and foil, in an airtight container at cool room temperature for up to 1 week.
9
FREEZE NOTE: The fully cooled cake can be tightly wrapped in a double layer of clingfilm and a layer of foil and then frozen for up to 3 months. To defrost, unwrap and place on a wire rack and leave at room temperature for about 5 hours.

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 250 ml cider, preferably dry, 175 ml sunflower oil, 100 g soft dark brown sugar, 300 g black treacle (use an oiled 250ml/1-cup measure for ease), and more.

Yes, Cider & 5-Spice Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cider & 5-Spice Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions