Habitat Bake Off for Macmillan

A month of fundraising is currently underway here at Habitat HQ in support of Macmillan, our charity partner for 2015. As employees charge around at sponsored runs, enduring sponsored leg waxes for added aerodynamics (seriously!), we felt there was a real need for a carb-laden energy boost. Step forward the Habitat Bake Off.



Kicking off in saccharine-soaked style were the Senior Management Team, treating us to a veritable feast on a balmy Tuesday morning. No plain vanilla sponges here; nut, seed and chilli crunch bites, vintage chocolate cookies, oat slices and eccles cakes were amongst the offerings.


Once everyone had filled their bellies and, more importantly, the collection jar, we channelled our inner Mary Berry’s and Paul Hollywood’s and cast votes for the best cake. The gingerbread bundt cake crafted by our Head of Retail, LouLou Colley, received the coveted accolade – not a soggy bottom in sight. Treat yourself with the recipe below.

Sticky Gingerbread Bundt Cake

  • 200g unsalted butter, plus extra to grease
  • 300g dark muscovado sugar
  • 200g black treacle
  • 4 balls stem ginger in syrup, roughly chopped
  • 2 large free-range eggs, beaten
  • 200g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 225ml natural yogurt

For the topping

  • 75g icing sugar
  • fresh pomegranate seeds


Heat the oven to 180°C/fan 160°C/gas 4. Generously grease a 1.5 litre bundt tin. Heat the butter, sugar and treacle gently in a pan until the butter and sugar have melted. Beat in the stem ginger and eggs with a balloon whisk. 

Sift the flour, bicarb and spices into a large bowl. Pour in the sugar/butter mixture and stir with a balloon whisk, then stir in the yogurt until combined. Pour into the greased bundt tin.

Bake for 50 minutes or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 30 minutes, then turn out onto a wire rack to cool completely. 

For the topping, put the icing sugar in a bowl, then gradually whisk in a drizzle of warm water until you have an icing that runs thickly from a lifted spoon. You’ll need less water than you might think, so add it slowly. Drizzle the icing over the cake, then scatter over the pomegranate seeds. Leave the icing to set for 30 minutes or so, then take to the table whole for maximum effect.

If you would like to donate to Macmillan please click here.

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