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.
I love gingerbread. I was looking forward to making this week’s Baby Gingerbread cakes. It promised to be a good one with lots of ginger, a little cocoa, some coffee, and lots of molasses.
Wow. The amount of molasses was staggering. 2 cups. Oh, well, I like molasses and I was using the mild stuff, so I thought it would be ok.
But, I was wrong. Firstly, there was so much molasses that the batter never really smoothed out.
I baked the large version, the one in a ten inch pan because I was taking it to a meeting, and I don’t much like fussing with individual sized portions most of the time. I even sprinkled a little extra candied ginger on top before baking it.
It did not help, really. Even though I baked it for 70 minutes and the tester came out fine, the middle was underdone; more like molasses with a little ginger. Actually, I couldn’t even taste the ginger. After one bite, I proclaimed it a deep, dark, disaster. Only one person liked it. She said it was a distinctly new england flavor. Well, I have never lived in new england, so I don’t have any experience with that. If this sounds like something you would like, here’s the recipe. All I have to say is that I am really glad it wasn’t my birthday cake.
My birthday cake, Maple Walnut Pear Upside Down Cake, was exponentially better. The husband made it for me. Isn’t he the best?
Now, you know what I am going to have to do, don’t you? I am going to have to make my favorite gingerbread cake for you. Watch this space.
Last year (or was it two years ago? Time goes by so fast, it’s hard to be sure), we discovered a yummy new cake at one of our favorite restaurants. Since then, I have tracked down and tried a couple of recipes for this new favorite cake.
I could talk about the soft caramelized pears and how it was a perfect counterpoint to the gingery cake. I could talk about how the pears and cake together almost melted in your mouth. I could also talk about how it was divine served warm. These things are all worthy topics, but the star of the show was the bourbon whipped cream.
The whipped cream was just slightly sweet with a little kick of bourbon at the end. The warmth of the cake caused the bourbon on the whipped cream to evaporate and stand out even more on the palate, so much so that the husband kept asking how much bourbon I had put into it.
Just one or two tablespoons, really!
But, it tasted like more and we were tempted to withhold it from the boys, but decided it really wasn’t necessary. This whipped cream would taste good with any number of desserts: bread pudding, pumpkin pie, plain gingerbread, a rich chocolate cake, etc. Somehow, the bourbon takes the whipped cream to a level that causes us normally civilized people to contemplate licking the plate. Some of us may have tried this. And if you are tempted to do the same, I won’t tell anyone.
Anyway, I think it goes without saying that on this Thankful Thursday, I am thankful for bourbon (hehe!) whipped cream. It is really easy to make. I don’t really even need to give you an official recipe. Just take a cup of whipping cream, whip it to soft peaks, then add a tablespoon each of sugar (brown is nice) and bourbon. Whisk these additions in manually and serve with or without a dessert! Consider adding this to your holiday dessert table. I know it will be on mine.