Gingerbread Holiday Tree Cake

Rum & Ginger Holiday Tree Cake

A few years back I bought a “Holiday Tree Bundt Pan”, something which makes visually stunning cakes shaped like a ring of Christmas Trees. Each year I dutifully bring out said tin, but this year decided I needed a different recipe to try. After searching the internet for something dark and spiced, I found this Gingerbread Holiday Tree Cake Recipe. It was almost exactly what I wanted; I’ve added a splash of booze and while I’m not sure it’s better than the original, it certainly ticks all the festive boxes.

I’m fully aware that a large part of what I consider to be Christmas is invoked by the sense of smell. Early December sees the Christmas Tree go up and it just has to be real, the smell of pine heralding the arrival of the holiday season. Shortly after I go baking mad and the smells of cinnamon, cloves, ginger and nutmeg linger right through till January – when I suddenly start to feel guilty about all the indulgence and go deep into detox mode.

Gingerbread Holiday Tree Cake

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Recipe: Rum & Ginger Holiday Tree Cake

Summary: This cake – shaped like a ring of Christmas trees – is bound to turn heads and impress any guests over the Holiday period.


  • 250g / 2 Cups Plain Flour
  • 275g / 1 1/4 Cups Caster Sugar
  • 115g / 1/2 cup Unsalted Butter
  • 115ml / 1/2 cup Vegetable Oil
  • 1/2 Cup / 60g Cocoa Powder
  • 1/2 Cup prepared Coffee
  • 2 tbsp Rum
  • 2 tsp Baking Soda
  • Pinch salt
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Cloves
  • 2 tsp Ground Ginger
  • 275g Caster Sugar
  • 1/2 Tin (or 1/2 Cup) Black Treacle / Molasses
  • 3 Large Eggs


  1. Pre-heat your oven to 175c / 350f.
  2. Start by beating the butter with the sugar and oil until pale and creamy; this will take about 5 minutes. Now add the spices to the mix and beat for another minute.
  3. In a separate bowl mix your coffee with cocoa powder. Pour into your batter while beating until combined.
  4. Now add your treacle and then the eggs one at a time to the mixture along with a spoon full of the flour each time; fold in until combined. Finally fold in your rum.
  5. Now pour out your mixture into a prepared bundt pan; you can either use spray oil or coat well with butter.
  6. 60 minutes in the oven should do it; a cake skewer will come out clean with just a couple of crumbs when ready. Note the cake will seem a little soft when hot but will harden as it cools.
  7. Allow 10 minutes resting time before turning out onto a cake stand or plate. I find it’s easier to place a place upside down on top, then flip the whole thing over.


The original recipe skips the rum, instead opting for a full cup of coffee. Feel free!

Preparation time: 10 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 12

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