https://www.cutoutandkeep.net/projects/spiced-apple-and-gingerbread-cake • Posted by Cat Morley
This gingerbread bundt is infused with Adnams Pomme Pom Apple Spirit, topped with gingerbread men and drizzled with an apple spirit icing for a sweet and spicy winter cake.
This gingerbread bundt is infused with Adnams Pomme Pom Apple Spirit, topped with gingerbread men and drizzled with an apple spirit icing for a sweet and spicy winter cake.
Whisk together the butter, golden syrup and brown sugar. Whisk in the eggs, one at a time.
Spike your batter with apple spirit.
Whisk together the flour, baking soda, salt and all the spices. ½ cup Syrup ¼ cup ¼ 2 tsp Cinnamon 2 tsp Nutmeg 1 cup Brown Sugar 1 Egg(s) 3 cup Flour
Whisk in half of the flour to the batter and then half of the milk.
Whisk in the remaining flour and milk.
Scrape into a greased bundt tin.
Bake at 180'C for an hour.
Beat together the brown sugar, eggs, butter and golden syrup.
Mix together all the dry ingredients and then combine with the wet mixture to form a thick dough. Wrap in cling film and put in the fridge to harden.
Roll out the dough and cut little gingerbread men. Bake at 180'C for 10 minutes until golden.
Remove the cooled cake from it's tin.
Mix together the icing sugar, apple spirit and water into a runny icing and drizzle around the cake.
Top with gingerbread men and dust with cinnamon.