Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. I grease my bundt tin with vegetable oil, and I use a pastry brush to get it into all of the cracks. If you have a preferred way of greasing your bundt tin that has always worked for you, then please do stick with it. The bundt tin I used for this recipe measured 10" x 3.5" and has a 2.4 litre capacity
In a bowl whisk together the Guinness, black treacle, the dark brown sugar, vegetable oil and eggs
In a separate bowl, sift together the self raising flour, bicarbonate of soda, ground ginger, cinnamon, nutmeg and the salt. Add this to the wet ingredients and mix in
Pour into the cake tin and bake for 45 minutes until it is a deep rich brown colour and a thin skewer inserted comes out clean
Let it cool for 5 minutes then tip it out of the tin. If it doesn't come out straight away, run a knife along the edges and around the middle ring
Leave to cool fully before pouring on the salted caramel sauce and garnishing with the chopped crystallised ginger. You may need to warm the caramel sauce for 15 seconds in the microwave to make it runny enough to drizzle over the cake
This cake is amazing served with custard. Store leftovers in an airtight container and eat within 3 days