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.
Gingerbread Bundt Cake with Sugar Doughnut Glaze
2 1/2 cups all-purpose flour
2 1/2 teaspoons ginger
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
12 tablespoons unsalted butter, room temperature
1 1/2 cup brown sugar, lightly packed
2 large eggs, room temperature
1/2 cup molasses
1 cup water
Sugar Doughnut Glaze
1/3 cup water
1/4 teaspoon ginger
1/4 teaspoon cinnamon
3/4 cup granulated sugar
Preheat the oven to 350 degrees. Prepare the Bundt cake pan by either spraying it was a flour baking spray, or using a brush to coat the pan with melted butter and dusted with flour.
In a large separate bowl, add the flour, spices, salt, baking soda and baking powder, whisking all to combine. Set aside.
Working with a stand mixer, or using a hand mixer, add in the butter and sugar, mixing together until fluffy. Add in the eggs, one at a time, mixing to combine, scraping the bowl after each addition. Mix in the molasses. Add in the flour mixture alternately with the water, starting and ending with the flour. Mix just until smooth.
Transfer the batter to the prepared Bundt cake pan, smoothing the top. Bake the cake for 45-55 minutes, until a cake tester inserted into the center of the cake comes out clean with just a few crumbs.
Remove the cake from the oven allowing it to cool in the pan for 10 minutes. While the cake is cooling for the 10 minutes, make the sugar glaze by adding the ingredients to a small bowl. stirring until combined. Turn out the cake onto a wire rack.
While the cake is still warm. brush the cake with the sugar glaze, using the full amount to cover generously. Allow the cake to cool fully before slicing and serving.
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