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What you’ll need


250g unsalted butter, softened

brown sugar

200g brown sugar


2 eggs


200g molasses

golden syrup

60g golden syrup

vanilla essence

230mL ginger tea, brewed strong and cooled

The Healthy Baker Plain Flour

410g The Healthy Baker Plain Flour

ground cinnamon

1 1⁄2 teaspoon ground cinnamon

baking soda

1 teaspoon baking soda

baking soda

1 teaspoon baking powder


1 teaspoon ground ginger

nutmeg powder

1 teaspoon ground nutmeg

cardamom powder

1 teaspoon ground cardamom

mixed spice

½ teaspoon ground all spice

For the icing

icing sugar

160g icing sugar

maple syrup

2 teaspoon maple extract


4-5 teaspoon water


to serve currants


Preheat your oven to 160oC and grease a two-litre capacity Bundt tin.


Cream the butter and brown sugar in a stand mixer until light and fluffy. Beat in the eggs, then add the brewed tea, molasses and golden syrup. Mix on low speed as the mixture will be very wet.


In a medium bowl, add the flour, baking powder, baking soda and all the spices and whisk.


Add the flour mixture to the molasses mixture and mix until everything is combined and the batter is smooth.


Pour the batter into the prepared Bundt tin and smooth the top. Bake for 45-50 minutes or until a skewer comes out clean when inserted in the centre.


Once baked, allow to cool in the tin for about 10 minutes. Then turn out on to a wire rack to cool completely.


To make the icing, add the icing sugar and maple extract to a medium bowl and whisk. Gradually add the water until you have a nice thick, smooth consistency. Spread the icing over the top of the cake, allowing it to drizzle down the sides. Decorate with fresh currants.