How does one follow on from possibly one of the most exciting weeks you have ever experienced?! With a works Christmas party of course! I’m not normally a fan of Christmas goings on in November (I’m no scrooge but after 10 years of working in retail where Xmas starts in September, you’d understand) but this year feels…. Different. Maybe it’s the effects of last weeks big win? Has it put me in a premature celebratory mood? Probs. So I threw on my vintage 1970’s gold and black frilly frock, slipped into my dancing heels and trotted over to the Le Creuset crimbo shin dig in Winchester. I had been bleating on all week that in no way was I getting drunk. It’s just not professional is it? I don’t want my boss or my big big boss to see me loose control and embarrass myself. No, that would be hideous!
The evening started with civilised drinks with the team. Jolly good fun. The next thing I remember in waking up with a faint smell of Jager mixed with prosecco (trouble always follows prosecco, ask anyone who spent the evening with me at the Gennard/Wilson wedding this year…) hanging in the air and mascara smeared on the pillow. Eugh. I didn’t remember getting to the room, leaving the bar or eating dinner. What did I remember? I remember being on the dance floor with faint, hazy flashbacks (which I have been unable to confirm) of dancing to the Macarena. I remember telling the bar man it was a shame they didn’t serve kebabs but would he mind trying to make me one anyway? I remember heckling the big big boss when she tried to leave the party, screaming across the room that there was a Jagerbomb with her name on it. I imagine she was less than impressed. (Thank goodness I had passed my probation the week before….). The lesson I should learn from this is that I should know my limits! Know when to stop, yeah? Until next time anyway.
So with this years festivities in full swing, here is this weeks cake offering! This is one of the most moreish cakes I have ever baked, I just kept going back for just one more slice… It is deliciously moist, squidgy and flavoursome. This would be amazing served straight from the oven doused in custard (Homer Simpson style drooling at the thought). I have used my beautiful new bundt tin for this which I recommend you invest in as they are so pretty and stylish. If you don’t, use a normal cake tin (8-9 inch round) I have covered this in icing but feel free not to. You just need to bake this cake.
Gingerbread bundt cake
- 540g plain flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp ginger
- 4 large eggs
- 240g light muscovado sugar
- 200 ml treacle
- 250 g unsalted butter
- 200 ml full fat Greek yogurt
- 300 ml full fat milk
- Pre heat your oven to 175 degrees, grease and then lightly flour your bundt tin. Or if using a cake tin, grease and line
- Sift together your flour, salt, baking powder and ginger. Set aside.
- Beat together your eggs and sugar. Add the treacle and beat again until smooth.
- Melt the butter and add the milk and yogurt to it.
- Add half the flour mix and half the butter mix to the eggs and sugar, stir until just smooth. Add the rest and stir again until smooth.
- Pour into your cake tin and put in the oven. It will take about 40-45 minutes but check after 35. If the top is browning too quickly, cover with foil for the rest of the baking time. It is cooked once a skewer or knife comes out clean.
- Leave to cool for 10 minutes before tipping onto a wire rack and either eat immediately with cream or custard. Allow to cool if you wish and cover in icing. Mix about 400g icing sugar with a couple of tablespoons of hot water until you get a thick, smooth paste. Drizzle on the cake and scatter with nuts and dried fruit.