• Warm the butter, golden syrup, black treacle, sugar, cinnamon & ginger in a small saucepan, on medium heat until dissolved & melted. (** Tip for using syrup, treacle or molasses – spray oil on a measuring spoon first & it will slip off easier. See Photo 1 from using Frylight cooking spray.) Mix thoroughly, remove from the heat & leave to the side to cool.
  
• Meanwhile prepare the mini bundt cases/tin. I recommend Frylight Onecal spray (butter, olive oil or rapeseed oil all work for me), on the silicone or metal bundts. You can also use homemade lining paste/cake goop on metal mini bundts, but spraying is much quicker for bundts. Alternatively grease with butter and flour. (**Top Tip – for mini silicone bundt cases, put in a cupcake tray/sheet as they hold their shape better, and it is easier to manage too.
• Heat the oven to 180°c/160°c Fan Oven/350°f/Gas Mark 4.
• Add the egg to a medium bowl & whisk lightly to activate the protein & help provide structure for the cake. Then whisk in the milk & bicarbonate of soda (baking soda), till all incorporated. Followed by the slightly cooled syrup mixture, stirring continually until combined.
• Sieve the flour (& baking powder if using Plain/All Purpose Flour), over the mixture & beat until combined. Use a hand/stand-mixer & there will be less lumps, but a few is fine, in this thin cake batter.
• Spoon the cake batter evenly into the prepared mini bundt cases/tin. You are looking for about ¾ full. Finally tap the tin on the counter/worktop a few times to expel any trapped air.
• Bake in the centre of the oven, for about 15 - 20 minutes, until set, a deep golden colour, & a wooden cocktail stick comes out clean of crumbs. Mine were fully baked after 18 minutes.
  
• Leave the mini bundts in the tin/cases, and place on a cooling rack for about 10 minutes. Remove the silicone bundt cases from the cupcake tray (if using), and leave to cool down completely before trying to remove. See my video on me doing this. Top Tip: If you over-filled your bundts (mini or regular size), that may be making sitting flat difficult, place the cakes right way up when cooling. Doing this whilst still hot, and with gravity and the weight of the cake, it will settle a bit and become flatter. Saves you trying to trim them.

Make The Icing/Glaze

• While the cake is cooling, make the icing/glaze if you are using. First sieve the icing/powdered sugar into a medium sized bowl. Before adding in a tbsp of orange juice, the orange extract (and lemon extract if using) and mixing well with a spoon. Push down on the sugar to take on the moisture, before adding anymore juice, and very gradually in 1tsp, then ½ tsp amounts till you have a thick but pourable glaze. Watch my quick 10 second video showing how the glaze will fall. Finally add some orange zest to the glaze, holding some back to decorate if you want.
  
• Once the cakes are cooled, you might need to push a wooden cocktail stick through the hole within the centre of the bundt tin (example being Tala bundt tray), before releasing the cakes. They should pop out, some might need tapping, & some silicone cases may require you to peel the cases down and over, to release the cakes.

Decorating The Bundt Cakes

• Decorate the cakes with the prepared orange glaze, on some paper, or on top of the cooling rack, with paper underneath. See the post before this recipe card for a video on different ways to glaze the bundts. You can spoon the glaze into the centre of the cake and then just add small pieces of chopped crystalized ginger, or some orange zest on top. Or continue adding a little more glaze in a ring, around the centre of the bundt.
  
• Alternatively, you can carry on with the glaze as drips down the cake. I am not a big fan of drip cakes, and also tried completely covering the cakes too. You can spoon on or use a small piping bag or piping syringe, or even dip the cakes in the glaze. Just be very careful when dipping. Just make sure your glaze is not too thin and it will be easier to work with. See my Glaze consistency video above. Leave the glaze to set before serving or storing.

Storing & Freezing

• Store in an airtight container for at least 7 days, or cake stand & dome, for at least a few days. (I use cake tins for most of my bakes). Note Gingerbread cake will improve with taste after the first day or 2 and become stickier.
  
• Can be frozen (with/without the glaze). Store multiple cakes in a plastic airtight container, wrapped in cling film/plastic wrap, with paper in-between if stacked. Alternatively, for single bundt cakes, wrap in baking/parchment paper, then cling film/plastic wrap or foil & a food bag on top. This will prevent freezer burn & stop the cake taking on any odour from other foods in the freezer. Date and label the bag – and will be good for about 2 months. (Tip - scrunch the paper into a ball, then flatten out and use, and will be easier to wrap the mini bundt). Thaw at room temperature (or in the fridge overnight).