For the cake

  • 350g soft baking spread
  • 300g golden caster sugar
  • 4 large eggs
  • 150g golden syrup
  • 2tsp vanilla extract
  • 350g plain flour
  • 2 tsp baking powder
  • 3 tsp ginger
  • 1 tsp ground cloves
  • 2 tsp ground sweet cinnamon

For the gin glaze

  • 3 tbsp freshly squeezed orange juice
  • 50g golden caster sugar
  • 75g cranberries - fresh or frozen
  • 4 tbsp Blackfriars winter berry & clementine gin
  • 200g icing sugar


  1. 1

    Preheat the oven to 180 degrees C/160 degrees C fan/gas mark 3

  2. 2

    Grease and line a 25cm bundt tin

  3. 3

    Cream together the butter and golden caster sugar until pale and fluffy using either a hand whisk or stand mixer with the paddle attachment

  4. 4

    Add the eggs, vanilla extract and golden syrup and beat together

  5. 5

    In a separate bowl mix the flour, baking powder and spices together

  6. 6

    Slowly add this to the wet ingredients, mixing gently between each addition

  7. 7

    Pour the cake mix into the prepared bundt tin, level off and place in the oven for approximately 60 minutes

  8. 8

    Check the cake is baked by inserting a skewer, and when it comes out clean its ready. When it's ready, remove from the oven and allow the cake to cool in the tin for 10 minutes

  9. 9

    After 10 minutes remove the cake from tin and leave to cool completely from a wire rack 

  10. 10

    Whilst the cake is cooling begin making the glaze, by adding the orange juice, golden caster sugar, cranberries and Blackfriars Winter Berry & Clementine Gin to a small saucepan, gently bring to the boil and simmer until the cranberries have softened

  11. 11

    Remove from the heat and blend to a puree, strain the liquid to remove any lumps

  12. 12

    Place the icing sugar in a separate bowl and begin adding small amounts of the cranberry and orange liquid, stirring thoroughly between each addition until the desired consistency is reached, youre looking for a runny paste to drizzle over the cake

  13. 13

    Once the cake has cooled, gently drizzle over the glaze and decorate with fresh cranberries, orange segments and rosemary sprigs if desired. Enjoy! 

Nutritional Details

Each serving provides
  • Energy 1746kj 417kcal 21%
  • Fat 17.0g 24%
  • Saturates 4.5g 23%
  • Sugars 42.0g 47%
  • Salt 0.45g 8%

% of the Reference Intakes

Typical values per 100g: Energy 1503kj/359kcal

Each serving provides

59.0g carbohydrate 1.4g fibre 4.3g protein

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