Make a showstopper table decoration with a group of Bundt cakes shaped in a wreath design and drizzled with tangy lemon icing. Mini Bundt cakes make great gifts too!

Makes 18

We used a 12- cup mini Bundt pan, baking 12 then refilling 6 cups of the pan again to make the 18. 

1 2/3 cups all purpose flour

3 teaspoons ground ginger

1 1/2  teaspoons mixed spice

4 ounces butter, chopped

2/3 cup golden syrup

2/3 cup brown sugar

2/3 cup milk

½ teaspoon baking soda

1 egg, lightly beaten

Lemon Icing:

2 cups confectioner’s sugar mixture

¼ cup fresh lemon juice

2 teaspoons boiling water

Preheat oven to 350 F. Lightly grease a 12-cup mini Bundt pan.

Sift flour, ginger and mixed spice together, set aside.

Place butter, golden syrup, brown sugar and milk into a medium saucepan. Stir over a medium heat until butter has melted and sugar dissolves. Do not allow to boil. Remove from heat and stir in bicarbonate of soda. Set aside to cool for 15 minutes. 

Add egg to butter mixture and whisk until combined. Add flour mixture then whisk until well combined. Half fill the mini Bundt tins. Bake for 18-20 minutes or until a skewer inserted into the cakes comes out clean. Remove from oven and allow to stand 5 minutes before turning cakes out onto a wire rack. Refill 6 Bundt tins with remaining mixture and bake. Allow cakes too cool completely before drizzling with lemon icing.  

Best eaten on the same day as baking.

Lemon icing: combine icing sugar, lemon juice and boiling water in a medium bowl. Stir until icing is smooth. 

Photo by China Squirrel