Bundt cakes
There's no easier way to make a simple cake look super special than by baking it in a bundt tin. Finish with a light dusting of icing sugar, or a drizzle of icing for a professional finish.
by Nigella Lawson
Most of the time I refer to this as my Cider and five-spice gingerbread, but I changed the name out of concern for those who expect a little more gingeriness from their gingerbead. If you want to intensify the ginger element, use 250ml/9fl oz ginger beer in place of the cider.
This cake is wonderful enough plain as it is, though I have something of a faiblesse for the gleaming accompaniment of the smoky salted caramel sauce, as you can see from the picture.
For this recipe you will need a 2Β½/4Β½ pints litre capacity bundt tin or a 20cm/8in square cake tin (approx. 5Β½cm/2ΒΌin deep).
