CIDER 5 SPICE BUNDT CAKE

most of the time i refer to this as my cider and 5-spice gingerbread, but i changed the name out of concern for those who expect a little more gingeriness from their gingerbread (although anyone is free to boost the amount of ginger at will). but, actually, the tender crumb has the lightness of a cake rather than the damp heaviness (gorgeous though that is) of a gingerbread. besides, i felt it only proper to accord the magnificently aromatic 5-spice seasoning its star role. (recipe courtesy simply nigella)

Time: 90 minutes

Number Of Ingredients: 13

Ingredients: cider,sunflower oil,dark brown sugar,black treacle,eggs,fresh gingerroot,plain flour,baking powder,bicarbonate of soda,nutmeg,chinese five spice powder,ground cinnamon,nonstick cooking spray

Steps:

1. equipment: 1 x 10-cup bundt tin / pan or 1 x 20cm / 8-inch square cake tin approximately 5
2. 5cm / 2 -inches deep
3. open the cider so that it loses its fizz
4. preheat the oven to 170c / gas mark 3 / 325f , and grease your bundt tin with non-stick cooking spray , or simply oil it , and leave the tin upside down on a piece of newspaper or baking parchment while you get on with the batter
5. measure the oil , brown sugar and black treacle into a bowl
6. pour in the cider and crack in the eggs , add the ginger and beat till smooth
7. while i use a freestanding mixerto make this cake , its simple enough by hand: in which case , beat the eggs together first before adding to the other ingredients
8. in another bowl measure out the flour , baking powder , bicarb , nutmeg , 5-spice and cinnamon , and fork through to combine
9. gently
10. scrape the sides and the bottom of the bowl well to make sure there arent any pockets of flour
11. pour the dark and aromatic batter into the prepared tin: it will be very runny , but dont be alarmed
12. place in the oven to bake for 4550 minutes , but start checking after 40
13. when the cakes ready , it will start to come away from the sides of the tin and a cake tester should come out clean
14. thats to say , not wet , but with some crumbs adhering to it
15. 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 , most particularly around the funnel , and turn out
16. leave to cool completely before wrapping , first in parchment and then foil , as it tastes best if eaten the next day
17. i dont always manage this
18. store
19. freeze
20. to defrost , unwrap and place on a wire rack and leave at room temperature for about 5 hours