Gingerbread Bundt Cake with Maple Fruit Glaze


What you’ll need…

Coconut oil, for bundt tin  

Caster sugar, for bundt tin  

Sunbeam Walnuts, toasted  


Gingerbread Bundt Cake 

2 ½ cups plain flour  

1 teaspoon baking powder 

½ teaspoon baking soda 

1 teaspoon cinnamon  

½ teaspoon allspice  

2 teaspoons ground ginger  

¼ teaspoon salt  

½ cup unsalted butter, softened  

1 cup coconut sugar  

2 large eggs  

1 teaspoon vanilla extract  

½ cup coconut treacle  

¾ cup cup milk or buttermilk  

Sunbeam Walnuts, chopped, for serving  


Spiced Cream Cheese Frosting  

125g cream cheese  

2 tablespoons unsalted butter, slightly softened   

1 cup icing sugar  

2 tablespoons milk 

2 teaspoons vanilla extract  

Pinch sea salt  

1 teaspoon cinnamon 


Fruit Glaze  

½ cup Sunbeam Mixed Fruit  

1 cup maple syrup  


Preheat oven to 180℃. 

Add the Sunbeam Mixed Fruit and cover with maple syrup. Allow to sit to soak while making the cake.  

Prep your bundt tin by rubbing all over with coconut oil and dusting with a little caster sugar to get into all the crevices.   

In a large bowl, add the flour, baking powder, soda, salt and spices. Mix together to combine.  

In a stand mixer, add the butter and coconut sugar. Cream together. Add in the eggs and coconut treacle, then mix until smooth. Add in the milk and mix again until combined.  

Add in the dry mix ¼ cup at a time, until you form a smooth batter.  

 Pour the cake batter into the prepared bundt tin, then bake for 40-45 minutes until cooked through (piece the middle with a skewer, and if it comes out clean it’s done!). Remove from the oven and allow to cool in the tin for 15 minutes and carefully flip and allow the cake to pop out.  

To make the icing:  beat together the cream cheese and butter until smooth and creamy. Add sugar and milk and beat until desired consistency is reached. The icing should be thin enough that it can run down the cake. Add a little more milk as needed to reach this consistency. Add the salt, cinnamon and vanilla. Blend until well combined.  

 Frost the Gingerbread Bundt Cake and spoon over the Fruit Glaze and toasted walnuts.