Leftover Cider & Spice Bundt Cake

Cider and Spice Bundt Cake • Photo by PhilAshley.com

Cider and 5 Spice Bundt Cake
Adapted from Nigella Lawson


250ml cider (unfinished bottle) – 50p
175ml sunflower oil – 30p
100g soft dark brown sugar – 35p
300g black treacle – £1
3 large eggs – 45p
1 teaspoon of ground ginger – 2p
300g plain flour – 12p
2 teaspoons baking powder – 2p
1/4 teaspoon bicarbonate of soda – 2p
1/2 teaspoon freshly grated nutmeg – 1p
2 teaspoons chinese five spice powder – 5p
1 1/2 teaspoons ground cinnamon – 2p
nonstick spray (or sunflower oil for greasing)

These prices are an estimate and total £2.86


You will need: 1 x 10-cup (2.5 litre capacity) bundt tin/pan or 1 x 20cm square cake tin approx. 5.5cm deep

Open the cider so that it loses its fizz.

Preheat the oven to 170°C or Gas Mark 3, and grease your bundt tin with nonstick cooking spray, or simply oil it, and leave the tin upside down while you get on with the batter.

Measure the oil, brown sugar and black treacle into a bowl.

Pour in the cider and crack in the eggs, add the ginger and beat till smooth.

In another bowl measure out the flour, baking powder, bicarb, nutmeg, 5-spice and cinnamon, and  combine them.

Gently tip the dry ingredients into the wet treacly mixture, beating as you go to make a smooth batter.

Scrape the sides and the bottom of the bowl well to make sure there aren’t any pockets of flour.

Pour the batter into the prepared tin, and place in the oven to bake: if using the bundt tin it will need 45–50 minutes, but start checking after 40. If using the square tin, it will need 50–55 minutes.

When the cake’s ready, it will start to come away from the sides of the tin and a cake tester should come out clean. Transfer the bundt to a wire rack for about 30 minutes, then use your fingers to help prise the cake away from the edges of the tin.

Leave to cool completely before turning out onto a plate. Then shake icing sugar over it before serving so that it looks like snow.

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