Gingerbread Bundt Cake
Source of Recipe
Cooking Pleasures, cookingclub.com, January 2009
Recipe Introduction
12 servings
List of Ingredients
Cake:
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1-1/2 teaspoons ground cinnamon
10 tablespoons unsalted butter, melted
1 cup packed dark brown sugar
3 eggs
1/2 cup molasses
1-1/4 cups strong coffee
1/4 cup chopped crystallized ginger
Glaze & Garnish:
1 cup powdered sugar
1/4 teaspoon ground cinnamon
2 to 3 tablespoons milk
1/4 cup chopped crystallized gingerRecipe
Heat oven to 350 degrees F. Spray 12-cup Bundt pan with cooking spray; sprinkle with flour, tapping out excess. Whisk flour, baking powder, baking soda, salt, ginger and 1-1/2 teaspoons cinnamon in medium bowl.
Beat butter, brown sugar, eggs and molasses in a large bowl at low speed 1 minute or until blended. Beat in flour mixture alternately with coffee just until incorporated, beginning and ending with flour mixture. Stir in 1/4 cup crystallized ginger. Pour batter into pan.
Bake 50 to 55 minutes or until wooden skewer inserted in center comes out clean and cake begins to pull away from sides of pan. (Watch this time; mine only took about 40 minutes to bake. I used a wreath "bundt" pan.) Cool in pan on wire rack 15 minutes. Run small thin knife around edge and center tube; invert onto wire rack. Cool completely.
Whisk all glaze ingredients except crystallized ginger in small bowl until smooth, adding milk until of desired consistency. Drizzle over cake; sprinkle with 1/4 cup crystallized ginger. Let stand until glaze is set. (Cake can be made 2 days ahead. Cover and store at room temperature.)
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