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Gingerbread Bundt Cake
Gingerbread Bundt Cake
- Recipe Submitted by maryjosh on 09/05/2018
Ingredients List
- Cooking spray containing flour, or cooking spray and 2 tablespoons cake flour
- 1/2 cup currants, golden raisins, chopped dried figs, or a combination
- 1/4 cup Cognac or brandy
- 2 to 2 1/2 tablespoons peeled and grated fresh ginger (from a 2-inch piece)
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 1/2 cups packed dark brown sugar
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 6 large eggs
- 3 1/4 cups cake flour, divided
- 1/2 cup buttermilk
- 1 tablespoon molasses
- 2 teaspoons baking powder
- 3 tablespoons unsweetened natural cocoa powder
- 2 tablespoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1 teaspoon ground white pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground anise
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground nutmeg, or 6 to 10 scrapes from a whole nutmeg
- 1/2 cup toasted, blanched, slivered almonds
- 2 cups powdered sugar
- 1/4 cup heavy cream, plus more as needed
- 1/4 teaspoon ground ginger
- 2 teaspoons silver or white sanding or finishing sugar, or silver dragées (optional)
Directions
Arrange a rack in the middle of the oven and heat to 350°F. Coat a 12-cup Bundt cake pan or (4x9-inch kugelhopf pan) with cooking spray that contains flour, or coat it with cooking spray, dust with the 2 tablespoons of flour, and then shake the excess out; set aside.
Mix the dried fruit, Cognac or brandy, fresh ginger, and vanilla together in a small bowl; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a handheld mixer, beat the brown sugar and butter on medium speed until lighter in both color and texture, 5 to 5 1/2 minutes. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stop the mixer.
Place a fine-mesh sieve over another bowl and strain the dried fruit mixture into it. Reserve both the liquid and the fruit. Pat the fruit dry with a paper towel and place it in a small bowl, add 1/4 cup of the flour, and mix just until the fruit is coated; set aside.
Add the buttermilk, reserved fruit soaking liquid, and molasses to the egg mixture and beat on medium-low speed until combined.
Place a sheet of parchment on a work surface. Sift the remaining 3 cups of flour, baking powder, cocoa powder, cinnamon, allspice, coriander, cloves, anise, salt, pepper, and nutmeg onto it.
Slowly add the sifted dry ingredients to the egg and butter mixture, and beat at medium-low speed until just incorporated. Add the reserved fruit and almonds, and beat on low just until combined.
Pour the mixture into the prepared pan. Bake until the top is toasty-brown and a toothpick inserted into the center comes out clean, 50 to 55 minutes.
Place on a wire rack. Once the cake is cool to the touch, invert it onto the rack and cool completely.
While the cake is cooling, make the glaze. Whisk the powdered sugar, cream, and ground ginger in a medium bowl until the sugar is dissolved and the mixture is very smooth, adding more cream as needed for the desired consistency. Drizzle the mixture liberally over the cooled cake, letting it drip into and down each ridge. While the glaze is still wet, dust with the shiny finishing sugar or sprinkle with the dragées, if using.
Mix the dried fruit, Cognac or brandy, fresh ginger, and vanilla together in a small bowl; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a handheld mixer, beat the brown sugar and butter on medium speed until lighter in both color and texture, 5 to 5 1/2 minutes. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stop the mixer.
Place a fine-mesh sieve over another bowl and strain the dried fruit mixture into it. Reserve both the liquid and the fruit. Pat the fruit dry with a paper towel and place it in a small bowl, add 1/4 cup of the flour, and mix just until the fruit is coated; set aside.
Add the buttermilk, reserved fruit soaking liquid, and molasses to the egg mixture and beat on medium-low speed until combined.
Place a sheet of parchment on a work surface. Sift the remaining 3 cups of flour, baking powder, cocoa powder, cinnamon, allspice, coriander, cloves, anise, salt, pepper, and nutmeg onto it.
Slowly add the sifted dry ingredients to the egg and butter mixture, and beat at medium-low speed until just incorporated. Add the reserved fruit and almonds, and beat on low just until combined.
Pour the mixture into the prepared pan. Bake until the top is toasty-brown and a toothpick inserted into the center comes out clean, 50 to 55 minutes.
Place on a wire rack. Once the cake is cool to the touch, invert it onto the rack and cool completely.
While the cake is cooling, make the glaze. Whisk the powdered sugar, cream, and ground ginger in a medium bowl until the sugar is dissolved and the mixture is very smooth, adding more cream as needed for the desired consistency. Drizzle the mixture liberally over the cooled cake, letting it drip into and down each ridge. While the glaze is still wet, dust with the shiny finishing sugar or sprinkle with the dragées, if using.
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