Name: Gingerbread Liqueur Bundt
Cook time: 4 h
Yield: 16
Ingredients: FOR THE CAKE; 150g unsalted butter, chopped, plus extra to grease; 200g dark brown soft sugar; 75g black treacle; 100ml vegetable oil; 100ml gingerbread liqueur, we used Pennington’s; 300g plain flour; 1tbsp ground ginger; ½tsp ground allspice; 2tsp ground cinnamon; 100ml whole milk; 3 medium eggs; FOR THE DRIZZLE AND DECORATION; 100g icing sugar, sifted; 1½-2tbsp gingerbread liqueur; 1tbsp chopped dried cranberries; ½tbsp cranberry powder, optional

VMG Recipes