Stickiest ginger bundt with mascarpone frosting from Bundt: From Everyday Bakes to Fabulous Celebration Cakes (page 31) by Melanie Johnson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • London_Mummy on November 01, 2025

    I will decorate this tomorrow before the party. The flour paste has left white marks on the cake. Maybe next time I'll be brave & not bother with the flour paste, since it is a brand new Le Creuset non-stick tin, which is said not to need lining or greasing. The flavour is very like a sticky toffee pudding but more complex. I could not find crystallised ginger in syrup so I used dry crystallised ginger, which worked fine. Then I made the syrup to brush on top by warming golden syrup with ground ginger.

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