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Cider and five-spice bundt cake
Fruit and vegetables
3cm/1¼in piece (15g/½oz) fresh root
ginger
, peeled and finely grated
Tins, packets and jars
300g/10½oz
plain flour
50g/1¾oz
golden syrup
Cooking ingredients
175ml/6fl oz
sunflower oil
, plus extra for greasing
100g/3½oz soft dark
brown sugar
300g/10½oz black
treacle
(use an oiled 1-cup measure for ease)
2 tsp
baking powder
¼ tsp
bicarbonate of soda
½ tsp freshly grated
nutmeg
2½ tsp Chinese
five-spice powder
1½ tsp ground
cinnamon
50g/1¾oz soft light
brown sugar
50g/1¾oz
caster sugar
2 teaspoons smoked
sea salt
flakes, or to taste
Dairy, eggs and chilled
3 large free-range
eggs
75g/2½oz unsalted
butter
125ml/4fl oz
double cream
Other
250ml/9fl oz
cider
, preferably dry or at least not sweet
Back to recipe
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