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Gingerbread Bundt Cake

  • BAKE: 55-60 minutes
  • SERVES: 12


  • Wright’s Ginger Cake Mix 500g
  • Treacle 75g
  • Dark Chocolate (melted) 200g
  • Stout 200ml
  • Vegetable Oil 60ml
  • Stem Ginger (in syrup) 2 pieces – finely chopped
  • Glaze:
  • Apricot Jam or Ginger Preserve 3 tablespoons
  • Juice from 1 lemon
  • Icing Sugar (sifted) 100g


  1. Butter the inside of a Bundt tin well and lightly dust with flour, tipping out the excess.
  2. Place the cake ingredients – apart from the ginger – into a bowl.
  3. Mix together to form a smooth batter.
  4. Add the chopped stem ginger and mix well.
  5. Pour into the Bundt tin.
  6. Bake in a lower half of a preheated oven 170 °C (340°F) Gas mark 3-4 for approximately 55-60 minutes.
  7. Remove from a tin after 2 minutes and cool on a wire tray.
  8. Gently heat and sieve the jam/preserve for the glaze.
  9. Transfer cake onto baking paper and brush the jam onto the top of the cake.
  10. Heat the lemon juice in a small saucepan till just boiling and add the icing sugar.  Stir until melted and smooth.
  11. Brush over the cake in an even layer.
  12. Place the cake back into the oven 160°C (320°F) Gas Mark 3 for 4-5 minutes until the icing becomes translucent.
  13. Allow to set before serving.

Your cake mix products are excellent. Tried the Ginger and Madeira in the oven. Easy to make, convenient and lovely quality not like most bought cakes and as good as home cooking.

Kenneth Johnson

Deb's Tips

Oh - you Ginger cake fans - so many of you already use stem ginger in our cake mix - the mix is gingery enough for me so I like finely chopped dried pineapple/passion fruit in mine! Deb the Bread

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