Gingerbread Bundt Cake

It’s the middle of the holiday rush, so let’s keep this short and sweet. This gingerbread cake is 100% verified delicious.  It’s easy to make, super flavorful, and tender, and has a slightly crispy top due to the gingerbread glaze.   And you can make it look fancy by baking it in a bundt cake pan (my favorite bundt cake pan makes four mini cakes).  Go bake this!

Gingerbread Bundt Cake

Makes one 9-cup bundt cake or four mini bundt cakes
(from King Arthur Flour)

Ingredients

Cake

2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 tablespoons (1/2 ounce) gingerbread spice; or 2 1/2 teaspoons ginger, 1 1/2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup (12 tablespoons; 6 ounces) unsalted butter, at room temperature
1 1/2 cups (11 1/4 ounces) brown sugar, packed
2 large eggs
1/2 cup (6 ounces) molasses
1 cup (8 ounces) water

Glaze

1/3 cup (2 5/8 ounces) rum or water
1/2 teaspoon gingerbread spice; or 1/4 teaspoon ginger and 1/4 teaspoon cinnamon
3/4 cup (5 1/4 ounces) granulated sugar

Directions

  1. Preheat the oven to 350°F.
  2. Lightly grease a 10- to 12-cup bundt-style pan or a 9-cup quartet bundt cake pan.
  3. In a large bowl whisk together the flour, gingerbread spice, salt, baking soda, and baking powder. Set aside.
  4. In a separate bowl, beat together the butter and sugar until fluffy.
  5. Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition.
  6. Stir in the molasses.
  7. Add the flour mixture in three additions alternately with the water, starting and ending with the flour. Mix just until smooth.
  8. Pour the batter into the prepared pan, smoothing the top.
  9. Bake the cake for 55 to 65 minutes if using a 10-12 cup Bundt pan, or 30 minutes if using a quartet Bundt pan, or until a cake tester inserted into the center comes out clean.
  10. While the cake is baking, make the glaze.  Whisk together the water, spice, and sugar, and cook over medium-low heat until the sugar melts and the mixture thickens a little. Set aside.
  11. Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack.
  12. Brush the cake with the glaze, and allow it to cool completely before serving.

Sticky Cranberry Gingerbread

I’m on the cranberry train this holiday season.  Here’s another recipe that does a great job of contrasting tart cranberries with spicy, sweet gingerbread.  The addition of molasses and maple syrup make this cake a little sticky and give the cake a shiny top.  Because this cake is a bit sweet,  a little goes a long way, and if you need to cut the sweetness a bit, it’s delicious served with whipped cream.   img_72481

Sticky Cranberry Gingerbread

Makes one 9 inch cake
(from New York Times Cooking)
My notes are in [  ] below.

Ingredients

2 cups (8 ounces; 266 grams) fresh or frozen cranberries
1 cup (200 grams) granulated sugar
1 stick (4 ounces; 113 grams) unsalted butter
cup (133 grams) dark brown sugar
½ cup (120 milliliters) whole milk
½ cup (120 milliliters) maple syrup
¼ cup (60 milliliters) molasses
1 ½ cups (185 grams) all-purpose flour
1 tablespoon (5 grams) ground ginger
½ teaspoon (1 gram) ground cinnamon
½ teaspoon (3 grams) baking powder
½ teaspoon (3 grams) kosher salt
¼ teaspoon (1 gram) baking soda
¼ teaspoon black pepper
2 large eggs, lightly beaten
1 tablespoon (14 grams) grated fresh ginger (from 1-inch piece) [I didn’t have fresh ginger so I left it out]

Directions

  1. Heat oven to 350° degrees.
  2. Line a 9-inch square or round baking pan with parchment.  [Don’t skip this step as the cake is really sticky and will stick to the bottom of the pan after it’s baked.]
  3. In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
  4. In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
  5. In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
  6. Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake.
  7. Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. [I baked mine for 45 minutes and it was almost overbaked, so keep an eye on it while it’s in the oven.]
  8. Transfer the pan to a wire baking rack, and let the cake cool completely before eating it.