A Cup of Tea and Cake’s Maple Gingerbread Bundt

For the bundt

• 170g unsalted butter
• 365g plain flour
• 50ml 100% pure Canadian dark maple syrup
• 150g 100% pure Canadian maple sugar
• 3 large free-range eggs
• 150ml full-fat milk
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 2 tsp vanilla extract
• 2 tsp ground ginger
• 1.5 tsp ground cinnamon
• 0.5 tsp ground cardamom
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg

For the icing

• 150g icing sugar sifted
• 1-2 tbsp full-fat milk
• 1-2 tbsp 100% pure Canadian dark maple syrup

To make the Bundt Cake

1. Preheat the oven to 170C / 350F then grease your bundt tin with melted butter, or your pre-made “cake goop”, being sure to get into all the nooks and crannies.
2. Add the butter, 100% pure Canadian maple sugar, and vanilla to the bowl of a stand mixer and beat until light and fluffy (about 3-5 minutes).
3. Add the eggs, one at a time, mixing until fully incorporated. Then add the flour, baking powder, baking soda, ginger, cinnamon, cardamom, allspice, nutmeg, salt, and pepper. Mix on low speed until just combined and the mixture looks slightly crumbly.
4. Slowly add the milk and 100% pure Canadian dark maple syrup, mixing on a low speed for around 1 minute until just combined. Be careful not to overbeat the batter.
5. Spoon the cake batter into the prepared tin, then gently dollop the cream cheese onto the batter and use a palette knife to ‘swirl’ it into the mixture.
6. Transfer to the oven and bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
7. When the bundt is ready, let it stand in the tin for 10 minutes. Set a timer and be exact – any less or more time can cause the cake to stick or collapse.
8. Place a wire rack over the top of the bundt tin, then invert swiftly 180 degrees. Tap the top of the bundt tin confidently and remove, leaving your bundt on the rack.
9. Leave to cool completely and begin making your icing.

To make the icing

1. Sift the icing sugar into a stand mixer fitted with a paddle attachment.
2. Add the milk and 100% pure Canadian dark maple syrup then begin to beat on a slow speed, until the mixture is well combined and slightly runny in consistency.
3. Once the bundt has cooled, pour the icing over the top of the bundt liberally and leave to set.
4. Cut into 10 pieces, serve and enjoy with a chai tea!