Nigella Cider and 5-Spice Bundt Cake

This rich and spiced bundt cake is packed with warm flavors from black treacle, fresh ginger, and Chinese five-spice. The cider makes it extra moist, while the mix of spices adds a deep, aromatic taste. It’s a perfect cake for autumn and tastes even better the next day!

Ingredients Needed:

• 250 milliliters cider (preferably dry or at least not sweet)
• 175 millilitres of sunflower oil
• 100 grams of soft dark brown sugar
• 300 grams black treacle (use an oiled 250ml/1-cup measure for ease)
• 3 large eggs
• 3 piece fresh ginger (peeled and finely grated to give 2 teaspoons)
• 300 grams of plain flour
• 2 teaspoons baking powder
• ¼ teaspoon bicarbonate of soda
• ½ teaspoon freshly grated nutmeg
• 2½ teaspoons Chinese five-spice powder
• 1½ teaspoons ground cinnamon
• nonstick spray (or sunflower oil for greasing)

How To Make Cider and 5-Spice Bundt Cake?

1. Prepare the tin: Open the cider and let it sit to remove the fizz. Preheat the oven to 170°C. Grease a 10-cup bundt tin or 8-inch square tin with nonstick spray or oil, then place it upside down on parchment paper while making the batter.
2. Mix the wet ingredients: In a large bowl, whisk together oil, brown sugar, and black treacle (lightly oil your measuring cup for easy pouring). Add cider, eggs, and ginger, then beat until smooth. If mixing by hand, whisk the eggs separately before adding.
3. Combine the dry ingredients: In another bowl, whisk together flour, baking powder, bicarbonate of soda, nutmeg, five spices, and cinnamon.
4. Make the batter: Slowly add the dry ingredients to the wet mixture, stirring until smooth. Scrape down the sides and bottom to ensure no dry pockets. The batter will be runny—this is normal!
5. Bake the cake: Pour the batter into the prepared tin. Bake for 45–50 minutes (bundt tin) or 50–55 minutes (square tin). Start checking after 40 minutes—the cake should pull away from the sides, and a tester should come out clean with a few crumbs.
6. Cool and store: Let the cake cool in the tin for 30 minutes on a wire rack. Gently loosen it from the edges and funnel, then turn it out. Cool completely before wrapping in parchment and foil. The flavors deepen overnight, making it even more delicious the next day!

Recipe Tips:

• Let the cider lose its fizz: Open the cider before you start so it’s flat. This helps the cake batter mix evenly and prevents too much air from affecting the texture.
• Use fresh ginger for better flavor: Grate fresh ginger instead of using dried powder. It gives a stronger, more fragrant taste that balances the deep sweetness of treacle.
• Oil the measuring cup for the treacle: The black treacle is very sticky. Lightly oil your measuring cup before pouring to help it slide out easily with no waste.
• Check for doneness early: The cake bakes differently in each oven. Start checking at 40 minutes by inserting a toothpick—if it comes out with a few crumbs but no wet batter, it’s ready.
• Let the cake cool before removing it: After baking, let the cake rest in the tin for 30 minutes before turning it out. This prevents it from breaking and helps it hold its shape perfectly.

How To Store Leftovers?

• Refrigerate: Let the Cider and 5-spice Bundt Cake cool down fully before storing. Wrap it in parchment paper and foil, then keep it in an airtight container at room temperature for up to 1 week.
• Freeze: After the cake cools completely, wrap it well in two layers of clingfilm and foil to keep it fresh. Freeze for up to 3 months.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 35mg
• Sodium: 100mg
• Potassium: 250mg
• Total Carbohydrate: 45g
• Dietary Fiber: 1.5g
• Sugars: 25g
• Protein: 4g

Try More Nigella  Lawson Recipes:

• Nigella Christmas Bundt Cake Recipe
• Nigella Bundt Cake
• Nigella Chocolate Bundt Cake