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Cider 5 Spice Bundt Cake Recipe

This aromatic Cider 5-Spice Bundt Cake is a delightful twist on traditional gingerbread. With a tender, cake-like crumb and the star-studded warmth of five-spice, it's a perfect autumnal treat. Unlike heavy gingerbread, this recipe offers a lighter texture while retaining incredible flavor. Feel free to adjust the ginger to your preference! (Recipe inspiration: Simply Nigella)

Prep Time 20 mins
Cook Time 90 mins
Calories 419.9 kcal
Protein 11g
Rating 0.0 (3 Reviews)
Cider 5 Spice Bundt Cake 39

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cider 5 Spice Bundt Cake

  • 1 cup apple cider
  • 1 cup vegetable oil
  • 1 ½ cups packed brown sugar
  • ½ cup black treacle
  • 2 large eggs
  • 1 teaspoon ground ginger
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 tablespoon five-spice
  • 1 teaspoon ground cinnamon
  • Nonstick cooking spray, for greasing pan

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How to Make Cider 5 Spice Bundt Cake

  1. Preheat oven to 170°C (325°F) Gas Mark 3. Grease and flour a 10-cup bundt pan (or 20cm/8-inch square cake tin).
  2. Open the cider to release carbonation.
  3. In a large bowl, whisk together: 1 cup vegetable oil, 1 ½ cups packed brown sugar, and ½ cup black treacle.
  4. Add 1 cup apple cider and 2 large eggs. Add 1 teaspoon ground ginger and beat until smooth. (If using a hand mixer, beat eggs first before adding other wet ingredients).
  5. In a separate bowl, whisk together: 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground nutmeg, 1 tablespoon five-spice, and 1 teaspoon ground cinnamon.
  6. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
  7. Scrape down the sides of the bowl to ensure no flour pockets remain.
  8. Pour batter into the prepared pan. (It will be quite runny).
  9. Bake for 45-50 minutes, or until a skewer inserted into the center comes out with a few moist crumbs attached. Start checking at 40 minutes.
  10. Let the cake cool in the pan for 30 minutes. Then, gently run a knife around the edges and invert onto a wire rack to cool completely.
  11. Once completely cool, wrap in parchment paper and then foil. This cake tastes even better the next day! (But it's delicious immediately, too!)

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

106g

Fat

12g

Carbs

20g

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