Sunday, April 1, 2012

Gingerbread Bundt Cake,Favorite Cake Recipe

One of the neat things about being an innkeeper is that many folks who choose bed and breakfasts over hotels make that choice because they are foodies.  They enjoy excellent cuisine and enjoy sharing their own recipes and that is how I came to be in possession of Gingerbread Bundt Cake.  In my guest's family, they make this lovely cake as an Easter tradition embracing either option of the delish topping options of orange or lemon cream. When the cake is out of the pan and ready for serving, they spoon chosen topping over the top as a welcome to spring and the Easter Season. 
I am going to make it this Easter and am putting it in this blog so that perhaps some of you will join me.  We can tweak it as we see fit or decide that it is quite simply, perfect, exactly the way it is.
Let me hear from you if you make it! 

Gingerbread Bundt Cake:    Pre-heat oven to 350 degrees.  Butter and lightly flour a bundt pan before you begin so your pan will be ready.

3 cups of all purpose flour
1 1/2 tsp. ground Saigon cinnamon
1 1/2 tsp. of ground ginger
1 tsp. baking powder
1 tsp. baking soda
1 cup unsalted butter
1/2 cup light brown dark sugar
2 large eggs
1 cup unsulphured molasses
1 cup water
1 tsp. vanilla
1 T. finely chopped candied ginger for zestier cake (optional)

1 cup sifted powered sugar
1 T. real lemon juice or real juice of an orange
1/4 tsp. vanilla

Stir together flour, cinnamon, ginger, baking powder and soda. Set aside.  In a large mixing bowl cream butter with mixer on high, add brown sugar and beat till light and fluffy.  Add eggs and molasses beating until well mixed.  Alternately add flour and water beating on low speed after each addition until combined.  Do not overbeat or cake will be tough.  Stir in vanilla.

Pour batter into prepared pan.  Bake for 40-50 mins (dark pans bake faster.)  A toothpick should come out clean when inserted at center.  Cook cake in pan on rack until bottom of bundt pan is not hot when touched.

Orange or Lemon Cream

In small bowl whisk powdered sugar, lemon juice or juice of an orange (both orange and lemon are a stellar accompaniment to the cake so- your choice.  This topping is a glaze....after mixing the above ingredients together if you feel the need to thin the texture down a bit add either the lemon or orange by 1tsp. a time until desired consistency is achieved.  For a bit of a fancier look....top with orange or lemon curls. 

I look forward to your participation and evaluation so let me know if you do make it. Would you change anything? Leave it as is?  Dish it up and tell us all. 

Happy baking & Bon Appetit!





Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast

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