Gingerbread Bundt Cake

Name: Gingerbread Bundt Cake (Elevated)
Total time: 1 h 45 min
Yield: 12
Cuisine: European
Ingredients: 3 1/2 cups Cake Flour; 1 1/2 teaspoons Baking Powder; 1/2 teaspoon Baking Soda; 2 teaspoons Ground Cinnamon; 1 teaspoon Ground Ginger; 1/2 teaspoon Ground Cloves; 1/4 teaspoon Ground Nutmeg; 1/4 teaspoon Ground Allspice; 1/2 teaspoon Salt; 1 cup Unsalted Butter-European style; 1 3/4 cups Dark Muscovado Sugar; 3 Large Eggs; 1/2 cup Blackstrap Molasses; 1/2 cup Crème Fraîche; 1 tablespoon Vanilla Bean Paste; 1/2 cup Candied Ginger-finely chopped; 2 cups Powdered Sugar; 2 tablespoons Dark Rum; 1/4 teaspoon Ground Cinnamon

⏱1h 45m

👥12

🔥450 cal

Hard

🍽️European

A sophisticated gingerbread bundt cake featuring the robust flavor of blackstrap molasses and the bright bite of candied ginger. Uses a crème fraîche tang and a spiced rum glaze.

3 1/2 cups Cake Flour

1 1/2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

2 teaspoons Ground Cinnamon

1 teaspoon Ground Ginger

See all 19 ingredients ↓

(0 reviews)

⏱1h 45m

👥12

🔥450 cal

Hard

🍽️European

A sophisticated gingerbread bundt cake featuring the robust flavor of blackstrap molasses and the bright bite of candied ginger. Uses a crème fraîche tang and a spiced rum glaze.

#Bundt Cake #Gingerbread #Blackstrap Molasses #Candied Ginger #Spice Cake #Rum Glaze #Holiday Baking

Instructions

Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, cream together the European-style Unsalted Butter and Dark Muscovado Sugar until very light and fluffy. This may take 5-7 minutes.
Beat in the Large Eggs one at a time, then stir in the Blackstrap Molasses, Crème Fraîche, and Vanilla Bean Paste.
Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined. Do not overmix.
Gently fold in the finely chopped Candied Ginger.
Pour batter into the prepared bundt pan and bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
To make the Spiced Rum Glaze, whisk together the Powdered Sugar, Dark Rum, and Ground Cinnamon until smooth. Drizzle over the cooled cake.

Ingredients

3 1/2 cups 437.5 g Cake Flour
1 1/2 teaspoons 7.5 mL Baking Powder
1/2 teaspoon 2.5 mL Baking Soda
2 teaspoons 10 mL Ground Cinnamon
1 teaspoon 5 mL Ground Ginger
1/2 teaspoon 2.5 mL Ground Cloves
1/4 teaspoon 1.25 mL Ground Nutmeg
1/4 teaspoon 1.25 mL Ground Allspice
1/2 teaspoon 2.5 mL Salt
1 cup 227 g Unsalted Butter-European style
1 3/4 cups 350 g Dark Muscovado Sugar
3 3 Large Eggs
1/2 cup 120 mL Blackstrap Molasses
1/2 cup 120 mL Crème Fraîche
1 tablespoon 15 mL Vanilla Bean Paste
1/2 cup 75 g Candied Ginger-finely chopped
2 cups 240 g Powdered Sugar
2 tablespoons 30 mL Dark Rum
1/4 teaspoon 1.25 mL Ground Cinnamon

Equipment

Bundt Pan
Mixing Bowls
Whisk
Electric Mixer
Toothpick
Wire Rack

Instructions

Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, cream together the European-style Unsalted Butter and Dark Muscovado Sugar until very light and fluffy. This may take 5-7 minutes.
Beat in the Large Eggs one at a time, then stir in the Blackstrap Molasses, Crème Fraîche, and Vanilla Bean Paste.
Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined. Do not overmix.
Gently fold in the finely chopped Candied Ginger.
Pour batter into the prepared bundt pan and bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
To make the Spiced Rum Glaze, whisk together the Powdered Sugar, Dark Rum, and Ground Cinnamon until smooth. Drizzle over the cooled cake.

Nutrition per serving

Calories 450

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Gingerbread Bundt Cake

Gingerbread Bundt Cake

Ratings & Reviews

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