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
3 ⁄ 4 cup granulated sugar 1 cup unsulfured molasses 1 cup hot water
For the lemon glaze :
1 1 ⁄ 2 cups confectioners ’ sugar
1 ⁄ 4 cup fresh lemon juice
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 combined . 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 covers 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 2023 119