Apple Gingerbread with Rum Caramel

This Autumnal bundt cake, inspired by the humble toffee apple, is perfect for feeding a bonfire night crowd; it’s easy to make, packed with flavour and can be enjoyed hot with ice cream or cold alongside your post-fireworks drink.


For the gingerbread:

  • 150g butter
  • 125g dark brown soft sugar
  • 175g golden syrup
  • 200g black treacle
  • 4 balls stem ginger, chopped
  • 2tsp ground ginger
  • 1tsp ground cinnamon
  • 1/2 freshly grated nutmeg
  • 250ml milk
  • 3 eggs
  • 1tsp bicarbonate of soda
  • 300g plain flour
  • 3 Golden Delicious apples, peeled and chopped (about 1-2cm cubes)

For the rum caramel:

  • 200g caster sugar
  • 125ml water
  • 100ml double cream
  • pinch salt
  • 2tbsp rum (or brandy)


  1. Preheat the oven to 170c. Grease a 22cm bundt tin (or 20cm square tin) with butter then dust with plain flour and tap off the excess. Set aside.
  2. For the gingerbread place the butter, sugar, syrup, treacle, stem ginger and spices in a large saucepan over a medium heat. Melt the ingredients together, stirring occasionally, until you have a smooth liquid. Set aside to cool for 5 minutes then stir in the milk and eggs.
  3. In a large bowl briefly stir the bicarbonate of soda and flour to combine. Add in the warm liquid and beat until you have a smooth batter (this should only take a minute or so- I do it by hand).
  4. Finally, add the chopped apples and briefly stir, then scrape the batter into the prepared tin and bake for 35-45 minutes until a skewer comes out clean with a few moist crumbs attached.
  5. Leave the cake in the tin for 10 minutes to cool a little while you make the caramel. For the caramel just pop the water and sugar in a saucepan and heat gently until the sugar dissolves (do not let it boil and do not stir it at this stage). Once the sugar has dissolved up the heat and boil the syrup until it reaches a deep golden colour, then add in the cream, salt and rum and stir (it will spit a little but don’t worry, just watch your hands!). Set aside once your caramel is smooth and lump free.
  6. Now turn out your bundt cake (it will still be warm) and prick it all over with a skewer. Pour over most of the caramel, allowing it to sink into the holes. Serve with ice cream and any leftover caramel.



Indulgent Apple and Ginger cake…


Last week I was lucky enough to receive a gorgeous bundt tin from Cooks Collection in Bedfordshire. Since its arrival I have been devising recipes which would work well in the ring mould, and this apple and ginger concoction fits the bill perfectly. Bundt tins are really popular at the moment and this particular model is heavy duty, well priced and high in quality, so I’d recommend purchasing one from Cooks Collection ( https://www.facebook.com/pages/Cooks-Collection/169508156414879?ref=ts&fref=ts ) whilst the trend is still in full swing.Having tested the bundt with my own recipe, I can see why they’re so well liked; the narrow flumes of the tin allow cake mix to rise evenly and quickly without losing moisture, and as long as you grease and generously flour the mould, turning out a cake with an attractive pattern is guaranteed.

Anyway, on to the bake; this cake is pudding-like in its moist consistency and contains chunks of apple and fresh root ginger, making the flavour strong and distinctly autumnal. The top of the cake is doused in a hot toffee sauce shortly after baking which locks in moisture and spices as well as adding a sweet crunch to the light sponge. My housemates and I have been enjoying this cake warm with a cup of tea on this windy autumn evening and I suggest you do the same as soon as possible!

To make this simple yet delicious cake, you will need:

300g butter, 150g soft dark brown sugar, 150g soft light brown sugar. 200g golden syrup,300 ml milk, 300g plain flour, 100g self raising flour, 5tsp baking powder, 1tsp cinnamon, 2tsp ground ginger, pinch salt, 4 eggs, 2 thumbs grated root ginger, 2 apples (peeled and chopped into little chunks.

First off, preheat the oven to 180c (fan) then grease and flour the tin.

Chop your butter into chunks and place in a saucepan along with the syrup and sugars. Put this over a high heat and stir until melted. Once melted and combined, remove from heat and cool slightly, then add the milk and stir. Set aside.

Now sift your flours, baking powder, salt and spices into a large mixing bowl, then add the slightly cooled syrupy liquid and mix thoroughly.

Whisk your eggs in a jug and add to the large mixing bowl in 3 additions, mixing well between each one.

Finally, fold in your grated ginger and chopped apples and pour evenly into your bundt tin.

Bake in the preheated oven on the middle shelf for 30-40 minutes or until a skewer comes out clean.

In the last minutes of baking, melt together 100g dark sugar, 20g butter and 3tbsp golden syrup in a saucepan (this is your toffee glaze).

Remove the cake from the oven and leave for 5 minutes in the tin.

Although you shouldn’t usually take the cake out of the tin when it’s warm, you have to with this recipe as the sauce will give the cake added moisture if its still steaming. To do this simply place a wire rack over the bottom of the cake and flip it over, then tap the tin on the top and the cake should be released.

Now pour over the warm toffee sauce, decorate with a bit of grated ginger and some white icing and tuck in while its hot from the oven!

TIP: This cake is still delicious and moist when cooled, but if you like just whizz it in the microwave for 30 seconds to heat it through and recreate that just-baked feel.

I hope you enjoy this recipe, I absolutely love it and it’s perfect now the weather is getting colder. If you’d like a similar tin (or a whole range of brilliant bakeware) visit http://www.cookscollection.co.uk/ and like their facebook page at https://www.facebook.com/pages/Cooks-Collection/169508156414879?ref=ts&fref=ts to see their new stuff!