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A Cake Festive Enough For The Holiday Season

Gingerbread Bundt Cake
Serves 12
This dark and sticky gingerbread bundt cake drizzled with a crème fraîche icing is the epitome of holiday desserts for sharing. To save time, feel free to make this cake a day or two in advance because the spices will deepen in flavor with a little time.
  1. For Bundt Cake:
  2. 2 cups all-purpose flour
  3. 1 ½ teaspoons baking powder
  4. ½ teaspoon baking soda
  5. 2 tablespoons ground ginger
  6. 1 teaspoon ground cinnamon
  7. ¼ teaspoon ground cloves
  8. ¼ teaspoon freshly grated nutmeg
  9. ¼ teaspoon allspice
  10. Pinch of ground cardamom
  11. 1 cup water (you can also use a cup of leftover coffee for added flavor)
  12. 1 cup dark molasses (not blackstrap)
  13. 3 large eggs
  14. 1 cup packed dark brown sugar
  15. 1 cup granulated sugar
  16. ½ cup vegetable oil
  17. ¾ cup Vermont Creamery crème fraîche
  19. For Icing:
  20. ¼ cup crème fraîche
  21. ½ cup milk
  22. 2 cups powdered sugar
  23. 1 teaspoon vanilla extract
  24. ½ cup red currants or pomegranates (optional)
  1. Preheat oven to 350° F.
  2. Butter and flour a bundt pan.
  3. In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, allspice, and cardamom.
  4. In a small saucepan, combine the water and molasses over medium high heat, stirring until combined. Set aside and let cool slightly.
  5. In a separate bowl, whisk the oil, sugars, and eggs. Once combined, add the cooled molasses mixture and stir.
  6. Making sure to reserve ¼ cup of crème fraîche for the icing, add the remaining ¾ cup of crème fraîche to the molasses mixture and gently stir to incorporate.
  7. Gradually fold in dry ingredients and pour into prepared bundt pan.
  8. Bake the cake for 50-55 minutes or until set and a tester inserted into the center comes out clean. Let cool in the pan for 15 minutes, then gently turn the cake out onto a rack to cool completely.
  9. For Glaze:
  10. In a small bowl, combine the reserved ¼ cup crème fraîche, milk, and vanilla.
  11. Stir till smooth. To this, add the powdered sugar and stir til a glossy icing forms. If too stiff, add additional milk 1 tbsp at a time.
  12. Drizzle the icing over the cooled cake and sprinkle with red currants or pomegranates for a festive and bright flavor.
culture: the word on cheese https://culturecheesemag.com/

Vermont Creamery

Vermont Creamery has been making artisanal hand crafted cheeses for over a quarter century. Owners Allison Hooper and Bob Reese started out in a milk house on a goat dairy in Brookfield, Vermont. Quickly they outgrew the converted creamery and in 1989 the team moved to their current location in Websterville, Vermont. Today, Vermont Creamery has over 75 employees and works with 15 family goat farms.

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