Gingerbread BUNDT CAKE
RECIPE & PHOTOGRAPHY JENELLE MCCULLOCH
A Bundt cake is an easy, approachable cake for all levels of bakers. The unique pan creates a beautiful, eye-catching cake with very little effort. It’s a sweet dessert for a festive occasion.
CAKE INGREDIENTS
2 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
2 ½ tsp ground ginger
2 tsp ground cinnamon
½ tsp nutmeg
½ tsp allspice
¾ cup butter, at room temperature
1 ½ cups brown sugar
2 eggs, at room temperature
½ cup molasses
1 cup coffee, cooled
ICING
1 cup icing sugar
1 tsp vanilla
¼ cup milk
DIRECTIONS
Preheat oven to 350˚F. Grease Bundt pan if necessary.
Combine flour, baking powder, baking soda, salt and spices in a bowl and set aside.
In a stand mixer, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, followed by the molasses.
Add one third of the flour mixture to the wet ingredients, followed by half of the coffee, rotating between the two and ending with the remaining flour mixture.
Pour batter into Bundt pan, smoothing the top.
Bake for 50-55 minutes. Allow cake to cool completely and invert the pan onto your cake stand or plate.
Prepare the icing by combining icing sugar, vanilla and milk until smooth. For a thinner glaze, add more milk. Pour icing over cake. OH
