Ginger and Mixed Spice Bundt Cake

December 8, 2013Sew White

Enjoy a slice or two of my Ginger and Mixed Spice Bundt Cake perfect for afternoon tea or as a celebration cake. Made with a Nordicware Bundt tin.


Ginger and Mixed Spice Bundt Cake

Servings 12 generous portions
Author Sisley White


  • 225 g butter
  • 450 g golden caster sugar
  • 4 medium eggs
  • 350 g plain flour
  • 1/2 tsp bicarbonate of soda
  • pinch of salt
  • 350 g vanilla yoghurt
  • 4 teaspoons of ground ginger make it 5 for a stronger taste
  • 2 teaspoons of mixed spice
  • I've also added a teaspoon of ground cloves which is a nice addition


  1. Preheat the oven to 160c.
  2. Grease the bundt pan with melted butter and dust with flour – this will help you see if you haven’t greased any spots.
  3. Cream the butter (at room temperaturand sugar until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. In a separate bowl, measure and sieve out the flour, bicarbonate of soda, salt and the ginger and mixed spice.
  6. Add the yoghurt into the creamed ingredients and mix well.
  7. Sift in the flour in two halves. Mix this slowly until all the flour has disappeared. Don’t over mix.
  8. Pour the mix into a greased and floured tin.
  9. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. I turn it around after 35 minutes to make sure it’s evenly cooked.
  10. The cake will pull away from the edge of the tin when it is ready.
  11. Leave the cake to cool fully before removing from the tin.
  12. I decorated the cake with water icing once cool and added a few sprinkles.

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  • Lindsay

    December 8, 2013 at 4:01 pm

    I can imagine this cake in springtime, love the flowers.

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