125g brown sugar
80ml rapeseed oil
2 medium eggs
140g golden syrup
300g plain flour
1 teaspoon baking powder
1/2 teaspoon bread soda
4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon mixed spice
250ml cold coffee
20g grated fresh ginger
150g icing sugar
100g soft cream cheese
Preheat your oven to 180C (160C fan / 350F/ Gas 4)
Grease the 2 lb bunt tin and set aside.
In a mixing bowl, beat the sugar, butter and oil until combined and creamy.
Gradually add the eggs, mix well.
To the above mix, add the golden syrup and treacle and mix until combined.
Sieve the flour, baking powder, bread soda, salt and spices together.
Add half the flour and mix, to this add the coffee and again mix.
Finish with the remaining flour and grated ginger and give it one final mix.
Pour this batter into the prepared tin and place in the center of the oven for 40-45 minutes.
Check with a skewer to ensure its baked fully.
Remove and rest in the tin for 5 minutes, then turn it out onto a wire rack to cool completely.
For the buttercream, beat the butter, icing sugar and vanilla together until smooth.
Once light and fluffy, add the cream cheese and combine but don’t over mix at this point.
Spread this on top of the cooled bundt cake and garnish with festive Christmas cookies, dried oranges, candy cane etc