Monday, September 28, 2015

Gingerbread Bundt Cake

From the kitchen of One Perfect Bite...Continuing with the theme of old-fashioned fall desserts, it would be impossible to overlook the niche that gingerbread has claimed for itself. It's my understanding the a gingerbread cake mix was the first of the ready-mix cakes to come to market. I have reason to suspect my mother was personally responsible for the success of the Dromedary Gingerbread Cake mix. We ate a lot of gingerbread back in the day and strangely enough I never tired of it. However, when I had a kitchen of my own, I made it less often and always prepared it from scratch, along with a lemon sauce or copious quantity of real whipped cream. Over the years, I've tried a lot of recipes looking for one that would qualify as the "world's best". The recipe I'm featuring tonight comes awfully close and I think those of you who try it will be delighted. This is a manly cake with a color that matches its deep, rich flavor. It is wonderful when served warm and I know you'll enjoy it. Make sure you generously grease your bundt pan to assure an easy release. Feel free to alter the spices to your own taste, but do not substitute another beer for the stout. The stout and dark molasses are what give this cake its unique flavor. Here is how this version of gingerbread is made.

Gingerbread Bundt Cake...from the kitchen of One Perfect Bite inspired by Guinness Stout

2-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter
2 tablespoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon finely ground pepper
4 large eggs, room temperature
1-1/2 cups sugar
4 teaspoons fresh ginger
3/4 cup dark molasses
3/4 cup Guinness Stout

1) Adjust oven rack to middle position and heat oven to 375 degrees F. Grease and flour a 12-cup nonstick Bundt pan. Whisk flour, baking powder, baking soda, and salt in large bowl. Melt butter in saucepan over medium heat until bubbling. Stir in ground ginger, cinnamon, allspice, and pepper and cook until fragrant, about 30 seconds. Remove from heat and let cool slightly.
2) Whisk eggs, sugar, and fresh ginger in large bowl until light and frothy. Stir in melted butter mixture, molasses, and stout until incorporated. Whisk flour mixture into egg mixture until no lumps remain.
3) Pour batter into prepared pan and gently tap pan on countertop to release any trapped air bubbles. Bake until toothpick inserted into center comes out clean, about 45 minutes. Cool cake in pan 20 minutes, then turn out onto a wire rack and let cool completely. (Cake can be stored at room temperature, covered in plastic wrap, for 2 days.) Yield: 12 to 16 servings.

Follow Me on Pinterest                    

                                                    Older Posts

                   One Year Ago Today:                                                    Two Years Ago Today:
                    Hazelnut Shortbread                                                   Menu for Week of 9-29-2913

              Three Years Ago Today:                                                    Four Years Ago Today: 
              Grilled Peruvian Chicken                                                    Creamy Corn Casserole


Sefa Gencal said...

Merhabalar, ellerinize sağlık. Çok lezzetli görünüyor.


Katy Hamm said...

For the recipe of Gingerbread Bundt cake.... can something be substituted for Guinness Stout ... we do not par-take.... could you use rootbeer ? Thank you.

Mary Bergfeld said...

Katy, us strong coffee to replace the stout. Root beer would be way toosweet. Have a great day. Mary

Related Posts with Thumbnails