Daily Archives: December 17, 2016
This is one of my favorite cakes to make and not just during this time of year. We eat gingerbread all year round because it’s good and shouldn’t just be limited to just one month out of the year.
This one is dark and spicy with bursts of candied ginger throughout.
But, the thing that makes this gingerbread extra special is the lemon glaze. The zinginess of the lemon goes so well with the spicy mellowness of the cake. You want to be sure that your icing is fairly thick or else most of it will just fall off. This happened to me the first time and I had to redo it, which is why the cake pictured looks like it has two icings.
The cake tastes better if it is made a day ahead of time. I made this cake for an event tonight, so I don’t have any pictures of it cut right now, but if there are any leftovers I will add a photo or two tomorrow.
That’s all for now. Sorry to be so short today, but it’s been a busy few days and I need a little lie down before going out tonight.
Be sure to leave me a comment for another entry into the Christmas treat box giveaway. I think it is mostly packed up now and just waiting for the winner’s address. I can’t believe tomorrow is the last day! I would love to hear about your favorite Christmas tradition.
Gingerbread Bundt Cake with Lemon Icing
adapted from the Standard Baking Co., Portland ME
2 3/4 cups (13.25 ounces) all purpose flour
2 1/2 teaspoons baking soda
1 Tablespoon plus 1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup (4 ounces) or 1 stick unsalted butter at room temperature
1/2 cup plus 2 Tablespoons (4.5 ounces) sugar
2 large eggs
3/4 cup mild molasses
1 1/3 cups cold water
1/4 cup (2 ounces) finely chopped crystallized ginger
1 3/4 cup (5 ounces) powdered sugar
2 Tablespoons fresh lemon juice
Preheat the oven to 350 degrees. Butter and flour a bundt pan or spray with Baker’s Joy. Set aside.
Whisk together the flour and spices.
Using an electric mixer, beat together the butter and sugar until combined. Add the large eggs and beat to blend. Beat in the light molasses. It will look grainy.
Add half of the dry ingredients and beat until blended. Beat in half of the water. Then add the rest of the dry ingredients and beat until blended. Add the remaining water and mix until mostly incorporated.
Stop the mixer, give the bowl a good scraping down. Then, add the chopped crystallized ginger and beat the mixture again on medium speed for at least a minute.
Transfer the batter to your bundt pan and bake for 30-40 minutes or until a tester comes out clean. Let cool in pan for 5 minutes, then turn out onto a cooling rack to cool completely.
For the glaze:
Whisk together the powdered sugar and lemon juice to get a thick icing that drops in mounds (you don’t want it too runny or it will just run right off–I did this the first time).
With the cake still on a rack, pour the icing evenly over the top of the cake, letting it run down the sides.