Gingerbread and Banana Bundt House

A perfect cake for the festive period, if you're not a huge ginger fan substitute the gingerbread spice for mixed spice and omit the diced ginger. 

225g unsalted butter, softened

100g soft brown sugar
150g molasses sugar
3-5 tsp Gingerbread spice ( 2 tbsp ground ginger 2 tbsp ground cinnamon 1/2 tsp ground clove 1 grated nutmeg)

4 eggs 
1 ball of crystallised ginger finely diced

3 tbsp treacle 

90ml double cream

400g self-raising flour

1 tsp baking powder

2 medium (V ripe)  bananas mashed

You will also need a gingerbread house bundt tin, well greased with cake-release spray 

Preheat the oven to 160ºC

Cream the butter and sugar together in a large bowl, or in a free-standing machine, until light and fluffy. 

Beat the eggs together in a jug then gradually add to the creamed butter. 

Add the treacle, bananas and cream and mix to combine.

Fold in the flour, chopped ginger, baking powder and spice carefully. Pour into the prepared tin and bake in the preheated oven on the middle shelf for 55-70 minutes or until golden and a skewer inserted into the cake comes out clean. If you notice the cake is colouring too quickly, cover with foil.

Leave the cake to cool in the tin for 10-15 mins before turning out to cool completely.

#TOPTIP When I take my baked cake from the oven I rest a wire rack over the surface of the hot cake tin with a damp tea-towel, the steam helps release the cake really easily.