Gingerbread Bundt Cake

Preheat oven to 350 degrees F and grease a bundt pan. Set aside.

In a medium bowl combine the flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda and salt. Sift together and set aside.

In a large mixing bowl, mix on high speed the eggs and the brown sugar. Mix until it doubles in volume, about 3 minutes. Add the maple syrup and Greek yoghurt and mix for another minute. Mix in the oil on high speed for just another minute. Stir in the flour mixture until combined.

Pour into prepared pan and bake for about 40 - 50 minutes, or until a toothpick inserted in the centre comes out clean. Remove from oven and leave on a wire rack in the tin to cool for about 10 minutes. Remove from pan and leave to cool, completely about one hour.

While the cake is cooling, make the glaze. Combine the powdered sugar and cream and whisk to combine.

When the cake has cooled, drizzle over glaze. Leave glaze to set about 20 minutes before cutting. Can be stored in an airtight container on your counter for up to 3 days.