Baking · Sweet baking

Mini Jamaican style ginger bundts

★ 5.010 ratings

To allow your ginger cakes to become tastier and stickier, leave to cool completely in step 6, then turn out, wrap in foil and store in the pantry for 24 hours to 1 week.

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Details

Difficulty: Easy
Prep: 10 min
Active: 10 min
Cook: 25 min
Total: 25 min
Yield: 6 portions

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Category: Baking Sweet baking
Time: Quick
Nutrition: Under 500 kcal
Difficulty: Easy

Ingredients

Metric US

crystallised ginger: 20 g
unsalted butter: 65 g
dark brown sugar: 65 g
golden syrup: 70 g
treacle: 50 g
self-raising flour: 125 g
ground ginger: 0.5 tbsp
ground cinnamon: 0.5 tsp
mixed spice: 0.5 tsp
bicarbonate of soda: 0.5 tsp
sea salt: 1 pinches
full cream milk: 120 g
egg: 1
boiling water: 2 tbsp
icing sugar: icing sugar

Nutritionper portion

Per portionRecipe totalCustom

Portions

Recipe total uses the original yield. Choose Custom to change portions.

Protein: 4.5 g
Energy: 1,248.9 kJ
Calories: 298.5 kcal
Fat: 10.6 g
Fibre: 0.8 g
Carbohydrates: 45.4 g

From the original recipe

Categories: Baking - sweet, Desserts and sweets
Dish types: Dessert
Meal types: Dessert
Dietary: Nut Free
Cuisines: American
Occasions: Christmas, Thanksgiving, Birthday, Party
Equipment: cake plate, mini bundt cake tray, oven, pastry brush, small bowl, wooden skewer
Collections: Mini cakes
Original tags: nut free, American, Christmas, Thanksgiving, birthday, gift, everyday, party, Quick (<30m), Low Active Time, Easy

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