Gingerbread Bundt Cake
This Gingerbread Bundt Cake is moist and flavorful but not too molasses-heavy. Serve it right out of the oven, dust it with powdered sugar or drizzle the Spiced Bourbon Glaze over it.
Ingredients
Gingerbread Bundt Cake
- 2 1/2 cups all-purpose flour 300 g
- 2 1/2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup unsalted butter at room temperature 170g
- 1 1/2 cups light brown sugar packed
- 2 large egss at room temperature
- 1/4 cup golden syrup
- 1/4 cup molasses
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon freshly grated ginger
- 1 cup buttermilk
- 1 cup diced pears 2-3 pears, more unripe than too ripe.
Spiced Bourbon Glaze
- 1 cup sifted powder sugar
- 1/4 teaspoon ground cinnamon
- Pinch of cloves
- 1 tablespoon of bourbon or dark rum
- 1 tablespoon orange juice
- 2 tablespoons milk
Golden Syrup
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup water
- 1/8 teaspoon citric acid or 1 1/2 teaspoons lemon juice
Instructions
for bundt cake
- Preheat oven to 350°F
- Grease a 10 to 12-inch bundt pan, ensuring you get in all the cracks and crevices.
- In the bowl of a mixer, beat the butter and sugar together on high speed until fluffy, about three minutes.
- While the butter and sugar are mixing, combine the flour, spices, salt, baking soda, and baking powder in a separate bowl. Whisk the ingredients well to combine.
- Add the eggs, one at a time, beating well and scraping the bottom and sides of the bowl after each addition.
- Add molasses, golden syrup, vanilla extract, and grated ginger and stir to combine.
- Add the flour mixture in three additions, alternating with the buttermilk. Start and finsih with the flour. Mix until just combined.
- Gently fold in the pears.
- Pour the batter into the prepared pan. I like to gently tap the bottom of the pan against the counter to ensure that the batter has filled all the crevices, especially if it is a bundt pan with a heavy design. Smooth the top of the batter with a spatula.
- Bake the cake for 55 to 65 minutes until a cake tester inserted into the center comes out clean.
- If you are making the glaze, go ahead and do that while baking the cake.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before turning it on a rack to cool further.
- Once the cake is cool, drizzle the glaze over it.
for glaze
- 1. Combine all ingredients.
- 2. The glaze should be the consistency of corn syrup.
- 3. You can test the consistency by taking a spoonful from the bowl and drizzling it back into the glaze; the drizzled glaze should leave a trail.
for golden syrup
- Combine both sugars and water in a small, heavy-bottomed saucepan.
- Bring the mixture to a boil over medium-high heat, stirring gently.
- Gently stir the lemon juice or citric acid into the boiling sugar/water.
- Turn the heat to low and let the mixture cook for 40 minutes.
- Avoid the urge to stir!
- You are looking for a golden and thick syrup after 40 minutes of cooking. Check it in five-minute increments if it is still on the thin side.
- If it gets too thick, you can thin it with water, 1 teaspoon at a time.
- When it is the consistency of warm honey, remove it from the heat and store it in a glass jar.
Nutrition
Serving: 1gCalories: 368kcalCarbohydrates: 67gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 45mgSodium: 211mgPotassium: 215mgFiber: 1gSugar: 50gVitamin A: 329IUVitamin C: 1mgCalcium: 77mgIron: 2mg
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