in , ,

Gingerbread Bundt Cake

Sugar and spice and everything nice perfectly sums up this cake. Fresh, ground, and crystallized ginger make it worthy of its name. Plus, with an infused ginger syrup drizzled on top, this is one incredibly flavorful and moist cake.

Gingerbread Bundt Cake

Gingerbread Bundt Cake – this easy, perfectly spiced bundt cake is served with an eggnog whipped cream. A festive cake recipe for the holiday
Prep Time5 mins
Cook Time1 hr
Cooling45 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: American
Keyword: bundt, cake, Christmas cake, christmas holiday, Gingerbread, Gingerbread Bundt Cake, Maple syrup, molasses
Servings: 16
Calories: 419kcal

Ingredients

THE SYRUP, HEAT

  • ½ cup Granulated sugar
  • ½ cup Water
  • ½ cup Minced fresh ginger

THE CAKE, WHISK

  • 1 ½ cups Packed light brown sugar 
  • 1 cup Vanilla porter or milk stout 
  • cup Vegetable oil  
  • ½ cup Molasses
  • ½ cup Sour cream 
  • 3 Eggs

SIFT

  • 2 ¼ cups All-purpose flour 
  • 2 tsp. Baking powder
  • 2 tsp. Ground ginger 
  • 1 tsp. Ground cinnamon    
  • ¾ tsp. Freshly grated nutmeg
  • ½ tsp. Ground allspice
  • ½ tsp. Table salt
  • ¼ tsp. Baking soda 
  • tsp. Ground cloves
  • Pinch of ground cardamom

THE TOPPING, WHIP

  • 2 cups Heavy cream 
  • 2 tbsp. Granulated sugar 
  • 2 tsp. Pure vanilla extract 
  • Chopped crystallized ginger

Instructions

  • Preheat oven to 350°. Liberally coat a 10– to 15–cup Bundt pan with softened butter and turbinado sugar.
  • For the syrup, heat granulated sugar, water, and ginger in a saucepan over medium-high until it boils. Reduce heat to medium-low; simmer syrup 10 minutes. Strain syrup, reserving ginger.
  • For the cake, whisk together brown sugar, porter, oil, molasses, and reserved ginger. Whisk together sour cream and eggs until smooth; whisk into porter mixture.
  • Sift together flour, baking powder, ground ginger, cinnamon, nutmeg, allspice, salt, baking soda, cloves, and cardamom; whisk into wet mixture in 3 to 4 increments.
  • Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean and cake pulls away from edges of pan, about 1 hour. Let cake cool in pan on a rack, 45 minutes.
  • Poke cake with a skewer; drizzle ginger syrup over top. Invert cake onto a rack (tap pan to release, if necessary); let cool completely.
  • For the topping, whip cream to soft peaks. Add 2 Tbsp. granulated sugar and vanilla; whip to medium-firm peaks. Serve cake with whipped cream topped with crystallized ginger.

Notes

Per serving, Calories: 419

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories419
  • % Daily Value *
  • Total Fat 23g 36%
    • Saturated Fat 9g 45%
  • Cholesterol 81mg 27%
  • Sodium 19mg 1%
  • Total Carbohydrate 51g 17%
    • Protein 4g 8%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

      What do you think?

      Avatar

      Written by Lisa Yarde

      Comments

      Leave a Reply

      Avatar

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Loading…

      0

      Chewy Molasses Spice Cookies

      Cake Batter Pinwheel Cookies