Craig Floate Chef

Lemon and ginger Bundt cake

Packed with flavour, this awesome recipe just keeps on giving…especially if you remember to keep it in a tin.


  • 100g Golden Syrup
  • 70g Black Treacle
  • 90g Salted Butter
  • 70g Dark Muscovado sugar
  • Finely grated zest of 1 lemon (the juice will be used for the crunchy glaze)
  • 220g Self raising flour
  • ½ tsp mixed spice
  • 1 tsp ground ginger
  • 2 eggs
  • 1 tsp lemon extract

For the glaze

  • 80g Granulated sugar
  • Juice from 1 lemon


  • Preheat the oven to 150 degrees c (fan)
  • Start by preparing the Bundt tins. Brush over with lining paste.  I used a dark lining paste for this recipe because the finished cake is dark, rich and moist.
  • Place the golden syrup, treacle, butter and sugar in a small saucepan and mix over a low heat until the sugar is no longer grainy, the butter is melted, and everything is well combined. Don’t allow the mixture to boil.  Set aside.
  • In a roomy mixing bowl sift together the flour and spices then make a well in the centre and add the lemon zest then pour in the melted mixture. Stir well then add the eggs and lemon extract.  Stir well until you have a smooth batter then transfer to the bundt tins.
  • Bake for 40-50 minutes until the cakes are risen and firm to the touch. Take from the oven and when the tin is cool enough to handle then turn out onto cooling racks.
  • Whilst the cakes are still warm apply the crunchy glaze. Simply mix together the sugar and lemon juice and paint over the cakes with a pastry brush.  The glaze will dry crunchy.  These cakes will keep in a tin for at least a week.