I don't make Bundt cakes very often. When I do, I think of them to be something special. It's probably because of the beautiful design created from the cake pan and the hope that it will turn out of the pan in one gorgeous shape. This one not only turned out nicely, but the taste was spectacular with gingerbread spices.
I have fond memories of my mother making a pistachio Bundt cake for my grandfather, her father, when he came to visit us. This cake became a signature cake for her, making it mostly for special occasions. For that time, it was very hip to use supermarket help when baking. The recipe she made used a box of Jell-O pistachio pudding mix. My mother most likely found the recipe in one of the magazines she subscribed to, or even from the back of the pudding box. To us kids, it may have been a bit too grown up for us, at least for me it was. My palette sure has changed.
I love all things gingerbread, as you might notice from my earlier posts. This recipe from King Arthur Baking Company does not disappoint. The ginger and other spices take front and center in this moist delicious cake. The glaze may seem odd at first as it is very thin, not a thick icing at all. Once the sugar glaze is applied, it soaks into the cake, creating a sparkling sugar appearance like that of a sugar doughnut. Really wonderful and delicious.