| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 65 minutes |
| Serves | 4-6 |
| Cuisine | Irish |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 1311 |
| Fat | 65.9g |
| Saturates | 40g |
| Protein | 13.8g |
| Carbs | 169.4g |
| Sugars | 103.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Spray a 2½L bundt tin with baking spray.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together and beat until pale and fluffy, approx. 8 minutes. Add the eggs one at a time and beat until well combined. Stir in the honey.
Finely grate the ginger. In a medium-sized bowl, combine the flour, sea salt, cinnamon, ginger and baking powder.
Add 1⁄3 of the dry ingredients to the butter mixture, then pour in 1⁄3 of the ginger ale. Continue alternating between the flour and gingerale. Mix until smooth. Pour the batter into the Bundt tin.
Place in the oven and bake for approx. 1 hour or until golden and a skewer inserted comes out clean. Remove from the oven and set aside to cool slightly before removing the cake from the tin and placing it on a cooling rack.
In a small pot, place the chocolate, butter and salt flakes and combine over a medium-low heat. Stir until melted.
Serve the cake drizzled with the ganache.
