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Ginger Bundt Cake with Miso Caramel Sauce

This is a really cosy comforting cake thats more like a dessert. I absolutely love warming spices like ginger in my winter treats! Miso is a really great addition to loads of sweet bakes, it emphasises the caramel notes but also adds a slightly salted element.

Serves 6-8

Prep time: 30 minutes

Cook time: 1 hour



150g unsalted butter, softened

50g golden caster sugar

75g dark brown muscovado sugar

3 eggs, beaten

1 tsp vanilla paste

3 stem ginger balls, grated or finely chopped

1 tsp apple cider vinegar

100g sultanas

250g gluten free plain flour

1.5 tsp baking powder

1 tsp bicarbonate of soda

Pinch of salt

1 tsp ground ginger

4 tbsp of syrup from a jar of stem ginger

Caramel sauce:

150g golden caster

40g butter

40ml single cream

1.5 tbsp gluten free white miso

2tbsp ginger syrup

Pinch of salt


  1. Preheat the oven to 170°C. Grease the bundt tin. Boil the kettle and pair over the sultanas in a small bowl.

  2. Beat the butter and sugars in the bowl of the a stand mixer until creamy.

  3. With the pier running, add the beaten eggs, roughly one at a time. Scrape down the bowl and beat again until well combined.

  4. Combine the stem ginger, vanilla and vinegar and add to the mixer and beat again.

  5. Reduce the speed to the minimum speed and sift in the flour, baking powder, bicarb, salt and ginger.

  6. Finally, drain and stir in the sultanas. Pour into the prepared tin and bake for 50 minutes or until a skewer comes out clean.

  7. Once cooked, invert and allow the cake to cool a little on a wire rack. Brush the ginger syrup all over.

  8. To make the sauce, put the sugar in a wide shallow pan and caramelise over a medium heat on the stove. Keep an eye on it as it can catch and burn easily. Tilt the pan from side to side to ensure all the sugar has dissolved.

  9. Remove the pan from the heat so the sugar doesn’t continue to cook and add the butter to the pan, whisking it in. Add the cream, syrup, salt and miso to the pan and whisk it all together, ensuring the miso is mixed in thoroughly.

  10. Serve the cake warm or at room temperature with the hot caramel poured over.



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I am always in the kitchen creating and tweaking recipes, its pretty much my favourite thing to do! 

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