Candied Gingerbread Bundt
- 1¼ cup unsalted butter
- ½ cup water
- 1¼ cup molasses (not blackstrap)
- ¾ cup local honey
- 1 cup light brown sugar, tightly packed
- ¾ tsp kosher salt
- ½ orange, zested
- 2 Tbsp candied ginger, minced
- 3 cups all-purpose, unbleached flour
- 1½ tsp baking soda
- ½ tsp ground cardamom
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- ¼ tsp ground clove
- 2 tsp ground cinnamon
- 3 whole eggs
- ½ cup milk, whole or 2 percent
Dark & Stormy Glaze
- 1 lb powdered sugar
- ½ lime, juiced
- 2 Tbsp dark rum
- 2 Tbsp ginger beer or ginger ale
- fresh whipped cream, for serving
| Preparation – Bundt | Preheat oven to 375ºF and grease bundt pan.
In a large bowl set over a pot of simmering water, warm butter, water, molasses, honey, brown sugar, salt, orange zest and candied ginger just until the butter and brown sugar have dissolved into the mix. Set aside to cool to room temperature.
Sift dry ingredients together in a separate bowl or over parchment paper. Whisk eggs and milk into the liquid mixture, then sift the dry a second time on top of the batter in 3 batches, whisking well in between. Pour into prepared bundt pan and bake for 1½ hours until the top of the cake springs back when pressed gently. Allow to cool in the pan for 15 minutes, but not completely before overturning onto a platter to cool for 1 hour or overnight before glazing.
| Preparation – Glaze | If powdered sugar is lumpy, sift it first. Otherwise, whisk all ingredients together right before use.
| Assembly | Once bundt cake has cooled, pour glaze over top and then leave to sit at room temperature for 30 minutes to firm. Serve with fresh whipped cream.
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