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Sticky Gingerbread Bundt Cake

Years ago, when our children were smaller, we were going ‘over the river and through the woods’ on Christmas Day for dinner. We had car trouble and ended up waiting 3 hours for a tow truck. We missed dinner that year, but luckily we had a deck of cards to entertain us and this cake to sustain us. We all think back to that as being one of our favorite Christmas Days ever!

Sticky Gingerbread Bundt Cake

7 oz. butter, softened (14 tbs.)
10⅝ oz. dark muscovado sugar (2 cups)
7 oz. black treacle or molasses (⅔ cup)
4 balls stem ginger in syrup, roughly chopped
2 eggs, beaten
7 oz. all-purpose flour (1½ cups)
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
7 fl. oz. plain yogurt

Heat the oven to 350°F and generously grease a Bundt pan.

Heat the butter, sugar, and treacle gently until the butter has melted and the sugar dissolved. Beat in the stem ginger and eggs with a balloon whisk.

Sift the flour with the baking soda and spices. Pour in the sugar and butter mixture, combining with the whisk, then stir in the yogurt. Pour into prepared pan.

Bake for 50 minutes, or until a skewer comes out clean. Leave to col for 30 minutes, then turn out onto a rack to cool completely.

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