Gingerbread Bundt Cake
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.
- For Bundt Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon allspice
- Pinch of ground cardamom
- 1 cup water (you can also use a cup of leftover coffee for added flavor)
- 1 cup dark molasses (not blackstrap)
- 3 large eggs
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- ½ cup vegetable oil
- ¾ cup Vermont Creamery crème fraîche
- For Icing:
- ¼ cup crème fraîche
- ½ cup milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup red currants or pomegranates (optional)
- Preheat oven to 350° F.
- Butter and flour a bundt pan.
- In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, allspice, and cardamom.
- In a small saucepan, combine the water and molasses over medium high heat, stirring until combined. Set aside and let cool slightly.
- In a separate bowl, whisk the oil, sugars, and eggs. Once combined, add the cooled molasses mixture and stir.
- 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.
- Gradually fold in dry ingredients and pour into prepared bundt pan.
- 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.
- For Glaze:
- In a small bowl, combine the reserved ¼ cup crème fraîche, milk, and vanilla.
- 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.
- Drizzle the icing over the cooled cake and sprinkle with red currants or pomegranates for a festive and bright flavor.
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