Treacle Bundt Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This treacle bundt cake is my go to when I want something warm and comforting without spending hours in the kitchen. The whole thing comes together in just 55 minutes from start to finish, making it perfect for busy weekdays or last minute gatherings. What I love most is how the treacle creates this wonderfully deep, molasses flavour that feels so much more indulgent than the humble ingredient list suggests. The strong black tea is my secret weapon, adding richness while actually boosting the antioxidants in every slice. Best of all, this cake is incredibly budget friendly with staple pantry ingredients you probably already have on hand.
Ella x
Ingredients
- 250 gall-purpose flour
- 1 gbaking soda
- 1 gsalt
- 200 ggranulated sugar
- 100 gbrown sugar
- 150 mltreacle
- 2large eggs
- 100 gunsalted butter
- 150 gplain flour
- 100 mlstrong black tea
- 1cinnamon
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20cm bundt tin.
Tip: Use a bundt tin to get the perfect rings.
- 2
In a medium bowl, whisk together the flour, baking soda, and salt.
Tip: Make sure to sift the flour to remove any lumps.
- 3
In a large bowl, cream together the granulated sugar, brown sugar, and butter until light and fluffy.
Tip: Use an electric mixer to make the process easier.
- 4
Beat in the eggs one at a time, followed by the treacle.
Tip: Make sure to scrape down the sides of the bowl for an even mix.
- 5
In a small bowl, whisk together the strong black tea and cinnamon.
Tip: Soak the tea bag in the water before adding it to the mixture for a stronger flavor.
- 6
Add the flour mixture to the wet ingredients and mix until just combined.
Tip: Don't overmix the batter to prevent tough cake.
- 7
Pour the batter into the prepared bundt tin and smooth the top.
Tip: Use a spatula to get rid of any air pockets.
- 8
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Tip: Don't overbake the cake to prevent it from becoming dry.
- 9
Remove the cake from the oven and let it cool in the tin for 10 minutes.
Tip: Use a wire rack to cool the cake completely.
- 10
Remove the cake from the tin and transfer it to a wire rack to cool completely.
Tip: Let the cake cool completely before serving.
- 11
Once the cake is completely cool, dust it with powdered sugar and serve.
Tip: You can also drizzle the cake with additional treacle for extra flavor.
Recipe Variations
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