• Sarah L Samuels

Gingerbread and Rhubarb Mini Bundt Cakes

Updated: May 20

I love anything with rhubarb and it pairs really well with ginger. I usually make rhubarb and ginger jam but I decided to combine the two into a delicious mini cake. At the bottom you have a delicious moist ginger cake flavoured with stem ginger, then topped with a generous amount of homemade rhubarb jam and topped with decedent vanilla buttercream.

Jump to recipe


To start grease the mini Bundt tins or use a cupcake tray if you don’t have the Bundt tray.

Put the flour, bicarbonate of soda, ground ginger, stem ginger, mixed spice and salt in a large mixing bowl.


In a pan place the butter, black treacle, golden syrup and dark brown sugar. Place the pan on the hob on a low heat and stir until everything has melted.

Leave to cool slightly before adding to the dry ingredients with the milk and egg and beat until everything is fully incorporated.

Divide the mixture between the individual Bundt tins and bake for 25 minutes or until a cake tester comes out clean.

Leave to cool in the tins before taking them out onto a cooling rack.

Next make the butter icing. Put the butter in a stand mixer or use a hand mixer in a deep bowl and beat until light and fluffy. Add the vanilla paste and icing sugar gradually and enough milk to make the icing the correct consistency to pipe.

Place the butter icing into an icing bag with 1M star nozzle.

Then put a heaped teaspoon of rhubarb jam on the top of each cake.

Jam recipe

Using the piping bag cover the jam with the buttercream. Start at the outside and pipe round and round until you get to the middle and the jam is totally covered.


Ingredients:


Ginger Cake

150g Self Raising Flour

1 tsp Bicarbonate of soda

1 tsp ground ginger

1 ball of finely chopped stem ginger

1/2 tsp Mixed Spice

75g Cubed Unsalted butter

50g Black treacle

50g Golden Syrup

75g Dark brown sugar

1 Large egg

75ml Milk

Pinch of salt


Butter icing

100g Unsalted butter

200g Sieved icing sugar

1 tbsp Milk

1 tsp Vanilla bean paste


12 teaspoons of rhubarb jam


Method:

  1. Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.

  2. Grease the mini Bundt tray.

  3. Put the flour, bicarbonate of soda, ground ginger, stem ginger, mixed spice and salt in a large mixing bowl.

  4. In a pan place the butter, black treacle, golden syrup and dark brown sugar. Place the pan on the hob on a low heat and stir until everything has melted.

  5. Leave to cool slightly before adding to the dry ingredients with the milk and egg and beat until everything is fully incorporated.

  6. Divide the mixture between the individual Bundt tins and bake for 25 minutes or until a cake tester comes out clean.

  7. Leave to cool in the tins before taking them out onto a cooling rack.

  8. Next make the butter icing. Put the butter in a stand mixer or use a hand mixer in a deep bowl and beat until light and fluffy. Add the vanilla paste and icing sugar gradually and enough milk to make the icing the correct consistency to pipe.

  9. Place the butter icing into an icing bag with star nozzle.

  10. Put a heaped teaspoon of rhubarb jam on the top of each cake.

  11. Using the piping bag cover the jam with the buttercream. Start on the outside and pipe round and round until you get to the middle and all the jam is covered.

Download recipe

GingerbreadRhubarbMiniBundtCakes
.pdf
Download PDF • 120KB

Sarah’s extra slice.......


If you don’t have Bundt tins you can use a cupcake tin and hollow out space for the rhubarb jam before topping with the buttercream.


The icing nozzle I used was a 1M.


If you don’t like or have rhubarb jam a different flavour can be used. Peach or cherry jam are good alternatives.



Recent Posts

See All