Gingerbread Bundt Cake

 

This cake was a surprise hit on the dessert table on Christmas Day.  If you love gingerbread you will enjoy this Bundt cake that has all the flavors of gingerbread men in a light fluffy bundt cake form.  This is a really easy recipe, the most time consuming chore is mincing up candied ginger until you get 3/4 cup.

As with all bundt pans, including the non-stick variety you really need to grease and flour the pan well so the cake releases easily when inverted on a cake plate or platter.  I use H*E*B brand baking spray that really gets into evert nook and cranny so I get a good clean release.  Look for similar in your favorite groc in the baking aisle. 

Gingerbread Bundt Cake

Ingredients

• ·         ½ C butter, room temperature
• ·         4 oz cream cheese, room temperature
• ·         1 ½ C packed light brown sugar
• ·         2 large eggs, room temperature
• ·         1 t vanilla extract
• ·         ½ C Molasses
• ·         3 t ground ginger
• ·         2 t ground cinnamon
• ·         ½ t fresh ground nutmeg
• ·         1 t baking powder
• ·         ½ t baking soda
• ·         1 C milk
• ·         ¾ C minced candied ginger
• ·         Zest and juice of 1 lemon
• ·         2 C powdered sugar

 Preheat oven to 350F.  Grease and flour a 10-inch bundt pan.

In a small bowl add flour, spices, baking powder and baking soda, whisk lightly to combine.  Set aside.

In stand mixer add butter, cream cheese, brown sugar, molasses and vanilla extract.  Beat on medium speed and cream until light and fluffy, about 5 minutes.  Add eggs one at a time and beat until incorporated.

To the creamed mixture turn mixer to low and add in small batches add milk and flour mixture alternatively until just combined. Do not over mix.  Fold in ½ cup of minced candied ginger.

Place prepared bundt pan on baking sheet. Spoon in batter.  Run a spatula through the batter to remove any air pockets.  Bake in a preheated oven for 50-60 minutes until toothpick inserted in center comes out clean.

Transfer to wire rack and cool for 10 minutes.  Invert it on cake plate and cool completely to room temperature.

In a small mixing bowl add powdered sugar, lemon zest and ½ the lemon juice.  IF it’s too thick add remaining lemon juice and stir until you have a thick yet pourable glaze Drizzle glaze over the cake and add remaining minced candied ginger to the glaze as garnish.