As the chill of winter sets in, there’s nothing quite like the comforting aroma of gingerbread wafting through the kitchen. Today, we’re sharing a delightful recipe for Winter Gingerbread Bundt Cake that’s sure to fill your home with warmth and holiday cheer. Join us as we explore the ingredients, step-by-step cooking process, and garnishing tips to create this festive treat.
Ingredients:
For the Gingerbread Bundt Cake:
– 2 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 2 teaspoons ground ginger
– 1 1/2 teaspoons ground cinnamon
– 1/4 teaspoon ground cloves
– 1/4 teaspoon ground nutmeg
– 1 cup unsalted butter, softened
– 1 cup packed brown sugar
– 3 large eggs, at room temperature
– 1 cup molasses
– 1 cup hot water
For the Glaze:
– 1 cup powdered sugar
– 2-3 tablespoons milk or water
– 1/2 teaspoon vanilla extract
Optional Garnishes:
– Powdered sugar for dusting
– Candied ginger slices
– Fresh cranberries
– Rosemary sprigs
Cooking Process:
Step 1: Preparing the Gingerbread Batter
- 1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan, ensuring all crevices are well coated.
- 2. In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground ginger, cinnamon, cloves, and nutmeg. Set aside.
- 3. In another bowl, cream together the softened unsalted butter and brown sugar until light and fluffy.
- 4. Beat in the eggs, one at a time, mixing well after each addition.
- 5. Gradually add the molasses to the butter mixture, mixing until fully incorporated.
- 6. Gradually add the dry ingredients to the wet ingredients, alternating with the hot water, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Step 2: Baking the Gingerbread Bundt Cake
- 1. Pour the gingerbread batter into the prepared bundt pan, spreading it evenly.
- 2. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- 3. Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
- 4. Carefully invert the cake onto a wire rack and let it cool completely before glazing.
Step 3: Making the Glaze and Garnishing
- 1. In a small bowl, whisk together the powdered sugar, milk or water, and vanilla extract until smooth. Adjust the consistency by adding more liquid if needed.
- 2. Once the cake has cooled, drizzle the glaze over the top of the bundt cake, allowing it to drip down the sides.
- 3. Sprinkle powdered sugar over the glazed cake for a snowy effect.
- 4. Garnish with candied ginger slices, fresh cranberries, and rosemary sprigs for a festive touch.
Notes and Helpful Tips:
1. Molasses: Opt for unsulphured molasses for a milder flavor in your gingerbread cake.
2. Room temperature ingredients: Ensure that your eggs are at room temperature before adding them to the batter to ensure proper emulsification.
3. Bundt pan preparation: Properly greasing and flouring your bundt pan is crucial to prevent the cake from sticking. Consider using a baking spray with flour for easier release.
4. Cooling time: Allow the cake to cool completely before glazing to prevent the glaze from melting and sliding off.
5. Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer shelf life.
With these simple steps and helpful tips, you’ll be able to create a stunning Winter Gingerbread Bundt Cake that’s perfect for holiday gatherings and cozy nights in by the fire. Enjoy every delicious bite of this seasonal delight!