Prep time: 50 mins / 20 mins cook time

Servings: 12 servings


  • 3 1/2 cups all purpose flour or spelt
  • 21/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1/4 tsp all spice
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1 pinch salt
  • 4 eggs whisked, room temp
  • 1 1/2 cups dark brown sugar
  • 2/3 cup honey
  • 1 cup unsalted butter, melted
  • 1/4 Stone’s Original Ginger Wine
  • 1 cup Buttermilk

Ginger Wine Glaze

  • 1 cup icing sugar
  • 1 tablespoon milk
  • 1 tablespoon Stone’s Original Ginger Wine


  1. Preheat the oven to 180oc (160oc fan forced). Grease and flour a 10 – 12 cup (2.75 lit) bundt pan.* Set aside. (make sure to shake off excess flour.)
  2. In a medium sized bowl sift the dry ingredients, flour, baking soda, baking powder, salt, and spices. In the bowl of your stand mixer add the eggs, brown sugar, melted butter, buttermilk, ginger wine, honey and brown sugar . Using the paddle attachment, mix on low until the wet ingredients are combined, about 30 seconds.
  3. Add the flour into the wet ingredients. Mix on low until combined.
  4. Pour the batter into your prepared bundt pan. Bake for 45-50 minutes, or until a toothpick is inserted and comes out mostly clean or with a few moist crumbs on it.
  5. Let the cake cool in the pan for 10-15 minutes. Invert cake onto cake stand. Allow to cool before topping with the glaze.

Ginger Glaze

  1. In a mixing bowl add one tablespoon add at a time of milk then Stone’s Ginger Wine, until the mixture is at the right consistency to drizzle on top of your cake. Add a tiny bit more liquid if too thick and visa versa add a little more icing sugar if too thin.