Easy and delicious Coffee and Gingerbread Christmas Bundt Cake recipe.
Juliet Sear has created some exclusive recipes for Camp Coffee including a show stopping coffee cake, easy-to-make whoopie pies and a festive Bundt cake.
As a proud wearer of many hats. Mum, food stylist, TV Presenter, author, cook and of course – baker, Juliet has had the honour of making all sorts of cakes and other delicious treats for countless people, including Prince Harry, Kate Moss, Holly Willoughby, McFly and Alexa Chung (to name drop a few!).
Juliet’s recipes and food styling can be found in countless magazines, in her 4 recipe books and you can see her on TV on This Morning and Sunday Brunch. Her YouTube channel features easy family meals with wow-factor, a whole lotta cake, and some amazing collabs with special guests.
Prep time 20 mins/Cook time 45 mins/Makes 1 x large Bundt cake
Ingredients:
250g Soft Butter, room temperature
250g Light Muscovado Sugar
5 medium Free Range Eggs
250g Self Raising Flour
1 tsp Baking Powder
2 tsp Ground Ginger
2 tsp Ground Cinnamon
75g Buttermilk
50ml Camp Coffee
A little extra melted butter to brush in the tin to prevent sticking
A little extra flour for dusting
Icing sugar to decorate
Method:
Brush a little melted Butter inside the tin making sure to get in all the nooks and crannies, then dust with flour, shaking the tin to ensure the whole tin is buttered and floured to help the cake turn out without sticking.
Preheat the oven to 180 degrees centigrade and place a large baking sheet in the centre of the oven to place the Bundt tin onto whilst baking.
In a stand mixer, with an electric whisk or by hand with a bowl and wooden spoon, Cream the butter, sugar together well until pale and creamy
Gradually add the eggs one at a time beating until incorporated
Add the spices and baking powder to the flour and mix to distribute, then mix into the wet batter
Mix in the buttermilk and camp coffee then spoon into the Bundt tin, smoothing over with a spoon to ensure it is all pushed into the points of the tin, pushing the batter up the sides of the tin a little.
Bake in the oven for approx. 35-45 mins until cooked through, the sponge should be light and springy and when a knife or skewer is inserted into the centre of the cake it should come out clean.
Once cooked, leave in the tin for 5 minutes invert the tin and carefully lift it up to reveal your amazing Bundt cake. Dust with icing sugar for a snowy effect. Add a little sprinkle of glitter or edible lustre if you wish to make it twinkly. Slice and serve slightly warm. The cake will keep in an airtight container for up to 3 days or can also be frozen for up to 3 months.
