11 December 2018

Gingerbread Bundt Cake

I usually serve this cake with my homemade lemon curd and I use the same mixing bowl and beaters for the cake. Since I don't wash them in between the cake has just a touch of lemon. This cake is extra moist and tender. 
I have, at times, added golden raisin, chopped dates, pecans, and a little candied ginger and called it fruitcake. Good fruit cake. As my sister-in-law once said, "This is wonderful! It's what you always hope fruitcake will be but it never is."

Cake baking tip: Be sure to let the butter, eggs, and water warm to room temperature if at all possible. It will make for a better rise and an improved texture.

Preheat the oven to 350°F. Lightly grease a 10- to 12-cup bundt-style pan. (I use Baker's Joy spray to prep the pan.)

In a large bowl sift 2 1/2 cups of all purpose flour. Then remeasure and remove 2 1/2 cups from the bowl and put it back into the sifter. Some of the first will be left and will not be used.
To the sifter add
  • 2 1/2 teaspoons ginger, 
  • 2 teaspoons cinnamon, 
  • 1 teaspoon nutmeg,
  • 1/2 teaspoon cloves, 
  • [the traditional would reduce the cinnamon by 1/2 teaspoon and use allspice but no one in my family has every used allspice. We all like cinnamon.]
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
and sift again.
[This double-sifting will make for a lighter cake with a more tender crumb.]
Set aside.

In the large mixer bowl, cream together (beat until fluffy)
  • 3/4 cup (12 tablespoons) unsalted butter, at room temperature
  • 1 1/2 cups brown sugar, packed
  • Add, one at a time, scraping the bottom and sides of the bowl after each addition. 
  • 2 large eggs
  • Stir in
  • 1/2 cup of Louisiana or East Texas dark cane syrup.
  • [The traditional is molasses but I live in the South and my great grandparents made cane syrup.]

  • Add the flour mixture in three additions alternately with
  • 1 cup water (room temperature)
  • starting and ending with the flour. Mix just until smooth.
  • Pour the batter into the prepared pan, smoothing the top.

  • Bake the cake for 55 to 65 minutes, or until a cake tester inserted into the center comes out clean.
[I set a timer at 45 minutes to check to see. In my oven this cake usually takes just a bit less than an hour.]

Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack.

While the cake is baking, make the glaze.

Pour the glaze over the warm cake. I usually have a plate under the rack to catch the glaze that runs off so I can pour that back over the cake.. 
The granulated sugar gives the cake a sugary coat which is another nod to Pfeffernüsse.
Allow the cake to cool completely before serving.

I like to garnish the cake with a good dollop of lemon curd and either a small dip of vanilla ice cream or whipped cream.

  • 1/3 cup Grand Marnier [French cognac with bitter orange liqueur]
  • [some would use Triple Sec or rum or even water]
  • 1/4 teaspoon ginger
  • [I'm excessively fond of ginger so I double this which gives the glaze the bite of  Pfeffernüsse]
  • 1/4 teaspoon cinnamon
  • 3/4 cup granulated sugar

Here is a link to my 2014 post with my recipe for lemon curd. The Life I Read: Holiday recipes 2014 Lemon Curd