Preheat the oven to 180C (160C fan) and prepare a 10-cup/9 x 2½inches/23x6cm capacity bundt pan by spraying with a light layer of oil (I prefer spray release baking oils for this as its much more effective) making sure to coat all the nooks and crannies. Dust the inside of the pan with flour, again making sure to coat the whole thing. Turn the pan upside down and tap out any excess flour so that it is a thin coating.
Place all the dry ingredients into a large bowl and whisk together to combine. Place the butter, sugar, marmalade, golden syrup and stem ginger into a saucepan and cook over medium heat until everything has melted together and you have a smooth mixture. Remove from the heat and allow to cool slightly before mixing in the milk, followed by the eggs.
When combining the wet and dry ingredients do this for as short a time as possible, you’re not aiming for a completely smooth batter, the odd lump is fine. If you whisk the batter too much it can become a little tough, so ere on the side of caution. Pour the finished batter into the prepared bundt pan and place the pan onto a baking sheet and bake in the preheated oven for about 45-50 minutes or until the cake springs back to a light touch or a skewer inserted into the middle comes out clean.
When the cake comes out of the oven set the pan on a wire rack for 10 minutes before turning the bundt out onto the rack to cool. With bundt cakes I find the 10 minutes to be the sweet spot, if you try to turn the cake out any earlier it might break, as the structure of cakes aren’t fully set fresh from the oven. If you try to turn it out much later the sugars in the cake make the outside of the cake a little sticker and means the cake may stubbornly stick to the pan.
To make the syrup: In a medium-sized saucepan combine the syrup ingredients using half of the rum. Bring to a rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the remaining rum.
Slowly spoon the syrup over the warm cake.
Ingredients
340g plain flour
3 tsp ground ginger
1 heaped tsp mixed spice
1 heaped tsp ground cinnamon
1 tsp baking soda
½ tsp salt
¼ tsp cayenne pepper
170g unsalted butter, diced
115g caster sugar
2 tbsp fine cut orange marmalade
200g golden syrup
140g black treacle
1 tbsp chopped stem ginger
2 large eggs
210ml whole milk
Syrup
75g molasses or soft brown sugar
50ml orange juice
¼ teaspoon cinnamon + 1 star anise + 2 cloves
½ teaspoon vanilla bean or extract
150ml rum, plain or spiced