FOOD + ENTERTAINING
GINGERBREAD BUNDT CAKE
Makes 12–16 servings
For the gingerbread Bundt cake:
Nonstick baking spray
3 1 ⁄ 3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1 ⁄ 2 teaspoons sea salt
2 large eggs
1 cup mild vegetable oil
⁄ 4 cup granulated sugar
3
1 cup unsulfured molasses
1 cup hot water
For the lemon glaze:
1 1 ⁄ 2 cups confectioners’ sugar
⁄ 4 cup fresh lemon juice
1
Make the gingerbread Bundt cake:
Preheat the oven to 325 degrees. Spray
a 10-cup Bundt pan generously with
nonstick baking spray.
In a large bowl, whisk together the
flour, ginger, cinnamon, baking soda,
and salt. In a separate bowl, whisk the
eggs well. Whisk in the oil, then whisk
in the granulated sugar followed by
the molasses. Pour the egg mixture into
the flour mixture and stir until just com-
bined. Add the hot water and stir well.
Scrape the batter into the prepared pan.
Bake the cake until a cake tester inserted
into the center comes out clean, 50 to 55
minutes. Let the cake cool in the pan on
a wire rack for 10 minutes.
Make the lemon glaze:
Whisk the confectioners’ sugar with
the lemon juice until smooth.
Assemble the cake:
Flip the cake out onto a rack set over
a baking sheet. Let the cake cool for
another 5 minutes.
Using a long skewer, poke deep holes
all over the cake. Drizzle the glaze over
the cake, trying to get some into each
hole and brushing the glaze so it cov-
ers the entire surface of the cake. Serve
warm or let cool completely.
Recipe by Angie Zoobkoff, Leite’s
Culinaria; Adapted from Uncomplicated
by Claire Tansey
HOLIDAY 2019
63