I suppose for those of you who know me well, the surprising thing is not that I made a Ginger Beer Bundt Cake, but that it has taken me four years to do so! I have an insane love of ginger beer (you can blame Steve for that) and it’s pretty much the only soft drink I like. I think my bottle-a-day habit helped to keep The Rocks convenience stores in business! I have been wanting to use it in a cake for ages, and when I bought my first ever Bundt tin a few weeks ago, I just knew it would be perfect.
Have you been to visit Sweetapolita? It’s one of my favourite baking blogs, and I just fell in love with the vanilla bean Bundt cake she made. How perfect is that glaze?! I decided to adapt that recipe to use mostly ginger beer as the liquid component in the cake and the glaze, as well as some extra ground ginger for flavour.
The cake was easy to put together and baked up beautifully, with a great crumb and texture, and it stayed nice and fresh for days. But I was a little disappointed that even after adding a cup of ginger beer and close to 2 tablespoons of ground ginger, the flavour of the cake had mellowed out after baking and the ginger wasn’t discernible at all!
Next time I think I’ll use a more concentrated ginger beer cordial rather than the soft drink to get much more flavour from the same amount of liquid. Same goes for the glaze. But I can’t deny that even though I wish there was more of a ginger hit, this is still a lovely cake and one that I’ll definitely be making again.
Ginger Beer Bundt Cake
Adapted from Sweetapolita
• 3 cups plain flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons ground ginger (or to taste)
• 250g unsalted butter, softened
• 1 ¾ cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ¼ cup milk
• 1 cup ginger beer cordial
Ginger Beer Glaze
• ½ cup ginger beer, or ginger beer cordial
• Approximately 5 cups icing sugar, sifted
• 1-2 teaspoons ground ginger
Preheat the oven to 175°F (350°F). Generously butter pan and dust with flour, knocking out the excess.
Sift together the dry ingredients – flour, baking powder, baking soda, salt and ginger. Beat together the butter and sugar in an electric mixer at medium speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla extract. Combine milk and ginger beer cordial in a jug. Alternately add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
Spoon batter into prepared pan, smoothing and spreading evenly. Gently tap pan on counter to eliminate air bubbles. Bake for about 1 hour, until a skewer inserted into the center of the cake comes out clean. Cool in pan for 1 hour, then invert onto a rack and cool completely.
To make the glaze, whisk icing sugar 1 cup at a time into the ginger beer until it reaches a consistency that will drizzle slowly and not run off the cake. Whisk in ground ginger to taste. Once the cake has cooled, place it on a wire rack over a baking pan and drizzle glaze on top. You might need to go over it a few times to get a nice thick glaze.