Cider and 5-Spice Bundt Cake
Most of the time I refer to this as my Cider and 5-Spice Gingerbread, but I changed the name out of concern for those who expect a little more gingeriness from their gingerbead (although anyone is free to boost the amount of ginger at will). But, actually, the tender crumb has the lightness of a cake rather than the damp heaviness (gorgeous though that is) of a gingerbread. Besides, I felt it only proper to accord the magnificently aromatic 5-spice seasoning its star role. I have since found that there are many variants of 5-spice powder out there. While generally I presume on a mixture of star anise, cloves, cinnamon, Sichuan pepper and fennel seeds, I also love the versions that have liquorice and dried mandarin peel. But what I’ve found is that all types work, even the one or two brands that erroneously add garlic: a couple of people (one here, and one in the States) have made it with this version, and both vouch that the garlic is not detectable. Still, when you’re shopping, it’s best to check the ingredients label and go for one without garlic if you can. Either way, this is wonderful enough plain as it is, though I have something of a faiblesse for the gleaming accompaniment of Salted Caramel Sauce.
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