Sticky Gingerbread Bundt Cake
Are you in charge of dessert at any point during this holiday season? YOU ARE? Great. I have the PERFECT cake for you to serve. It’s gingery, moist, and everything the overly frosted confections that abound this time of year aren’t.
Gingerbread often invokes the ideas of little cookie men with gumdrop buttons, but it is SO MUCH MORE. While this cake contains a fair amount of sugar, it is not a sweet treat: it’s spicy in only a way ginger can be. Have I ever mentioned that I simply adore ginger? I do. It’s spicy and zingy and I have yet to find a way I don’t like to eat or drink it (savory or sweet, gimmie). #allthegingerallthetime
The best part about this cake (beyond its deliciousness) is its visual WOW factor. Plop this beauty down on the table and people will be wowed (it’s striking … look at those lovely ruby globes of love). If you’re in need of a traditional Christmas cocktail for your holiday shenanigans, I have you covered with this wassail recipe (you MUST make this, plus there’s a history lesson attached to the drink).
Sidebar: I have had THE BEST week because of an idea that was shared with me by a dear friend and now we have THOUGHTS and THINGS we want to do. Can I just say it’s fun to find a creative partner and have a side project that lets my brain art in ways it doesn’t normally get to. The point behind this vague sidebar is to say even if the world is melting down around you find something that makes you smile and drives you. I don’t know if you’re like me, but I tend to have a busy mind that thrives on a bit of creative chaos. I currently have three projects, all differently arted, that are driving me RN. As 2016 comes to a close I can’t help but marvel at what gems of hidden delight this year has brought me. What good things have happened in your year?
NOTE: you will need a food scale for this recipe.
Sticky Gingerbread Bundt
Modified from Delicious Magazine
200g unsalted butter, plus extra to grease bundt pan
300g brown sugar
3 TBSP candied ginger, roughly chopped
2 eggs, beaten
200g plain flour
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
225ml sour cream
60g powdered sugar
Heat the oven to 350°F. Generously grease a bundt tin with extra butter (if your bundt pan has a lot of tiny ridges like mine use a brush and partially melted butter to get into all the grooves). Heat the butter, sugar and molasses gently in a pan over medium heat until the butter and sugar have melted. Beat in the candied ginger and eggs with a whisk.
Sift flour, baking soda and spices into a large bowl. Pour in the sugar/butter mixture and stir with a whisk, then stir in the sour cream until combined. Pour into the greased bundt tin.
Bake for 40 minutes or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 30 minutes, then turn out onto a wire rack to cool completely.
For the glaze, put the powdered sugar in a bowl and gradually whisk in a drizzle of warm water until you have an icing that runs thickly from a lifted spoon. You’ll need less water than you might think (add a half TBSP at a time). Drizzle the icing over the cake, then scatter the pomegranate seeds over the bundt cake. Leave the icing to set for 30 minutes or so, then take to the table whole for maximum effect.
Serve with whipped cream.
Do you enjoy ginger treats? If you gave this recipe a try be sure to let us know how it goes.1