Ginger and Orange Bundt Cake


Yield: one 9 inch bundt cake (serves 7-8)
Prep time: 20 mins
Cooking time: 35-40 mins


  • 150g unsalted butter
  • A pinch of salt
  • 20g oil
  • 2 eggs
  • 70ml caramel
  • 30 ml milk
  • 40g Sprig Ginger Marmalade
  • 60ml orange juice
  • 2 tsp orange zest
  • 150g sugar
  • 170g flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp vanilla
  • 100g cream cheese
  • 80g icing sugar


  • In a microwave safe bowl, heat up the milk for about 1 minute, then add the Sprig Montane Ginger Marmalade and mix well, keep aside to cool. Zest and juice a large orange in a separate bowl and keep aside.
  • Preheat your oven to 175°C, grease and flour a 9 inch bundt pan.
  • In a separate bowl, take room temperature butter, oil, sugar and salt and whisk till incorporated well. (You can also use a hand blender or stand mixer)
  • Add the eggs one by one, whisking after each addition, then add vanilla, orange juice and zest. Mix until blended.
  • Sift the flour, baking soda, baking powder, ginger and cinnamon into the butter mixture and then add the caramel. Whisk well, but do not over mix.
  • Add the batter into the bundt pan (it should fill about 3/4th of the pan) and bake for about 30-35 minutes depending on your oven. Check after 30 minutes, remove from the oven when a toothpick inserted in the middle of the cake comes out clean.*
  • Let the cake cool for about 15-20 minutes in the bundt pan, then remove into a serving plate. Be careful with the cake as it is very delicate.
  • For the glaze take room temperature cream cheese and mix with a spatula till there are no lumps, then add the sugar and mix well. (You may add a little milk if the glaze is too stiff)
  • Glaze the cake once it is cooled to room temperature. Serve as it is or top it with crushed nuts.

Ginger Marmalade, 270g


Demerara Sugar infused with Real Sri Lankan Cinnamon, 175g


Coconut Sugar Mingled with a Quartet of Brown Spices. 175g


Classic Salted Caramel, 290g