I got myself a new tin! A silicone bundt actually. The cake slipped out the mould very nicely. It pays to still grease and flour silicone moulds, just to make sure. I decided to add a little surprise in the middle - stewed prunes. They contrast quite well with the gingery cake. They're completely optional, though. You can replace the butter with more oil if you like. This recipe browns the butter first for extra flavour.

Stewed prunes:

1 c prunes
1 c water
1/2 tsp cinnamon
1/2 tsp vanilla extract
115g butter
3 c flour (I used plain and spelt)
1 1/2 tbsp ginger
2 tsp cinnamon
sp c
1/2 tsp cloves
1/2 tsp all spice
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp salt (if your butter is unsalted)
1/2 c vegetable oil
1 1/2 c brown sugar
1 c l      1 c light or dark molasses (or 1/2 c blackstrap molasses)
3 eggs, at room temperature
1 tbsp vanilla extract
1 c buttermilk, at room temperature
1 c icing sugar
2 tbsp lemon juice
2 tbsp milk

To stew prunes put all ingredients in a small saucepan and bring to the boil. Turn down heat and simmer for about 20 min until thick and saucy. Transfer to a bowl and chill in fridge.

Preheat oven to 180C. Grease and flour a bundt tin, even if it's a silicone one.

Melt butter in a small saucepan over low heat. Once melted turn up to medium-high and cook butter for 3-5 minutes, stirring constantly. The butter will become bubbly and little brown bits will form on the bottom of the pan. It will start to smell nutty and caramely. Take off the heat, pour into a small bowl and let cool.

Sift all the dry ingredients into a medium bowl.

In a large bowl whisk the butter, oil, sugar and molasses together. Whisk in eggs one at a time until fully combined, then mix in vanilla.

Fold in buttermilk and flour mixture alternately in 3 batches until no lumps remain.

Pour half of the batter in your tin. Place pieces of drained stewed prunes around the ring. Cover with rest of batter.

Bake for 50-60 min until cooked through.

Turn out onto a wire rack and let cool.

Mix icing ingredients together to form a thick drizzle. Pour over cake. You can also just dust the top with icing sugar.