Serves 12
I remember when I first came to Australia and fell in love with the people, the landscape and of course, the food. It was all so delicious and so exotic, at least to me. My first Aussie food love will always be Caramello Koalas with Vegemite and Bundaberg Ginger Beer making my favourite food trifecta.
When we first moved down under, I drank Bundaberg ginger beer like it was going out of fashion and even to this day, if I say it chilled in store, I can’t resist a sneaky bottle. And just in case you’re wondering, this post is not sponsored, I’m just a massive fan girl!
When I was in San Fran I went on a Beer Walking Tour (yes, that’s totally a thing,) and some of my fellow tour mates were  non drinkers. Our host Adam, offered them a Bundaberg Ginger Beer instead, which I got ridiculously excited about. My American tour mates declared it a most delicious delicacy and I was full of Aussie pride (and American beer.) Fancy finding a little taste of Bundaberg in San Francisco! Of course, if you want your bundt to pack a little more of a punch, you could use alcoholic ginger beer instead and if you can’t get your hands on a bottle of Bundaberg, use the best kind of ginger beer you can get your hands on instead.
This cake has the perfect combination of spices, that makes it taste oh, so festive, it’s like gingerbread, only lighter (in taste and texture)  and in bundt form. Now this cake is stand alone delicious, it goes great with ...