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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.
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Ingredients
  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
  18.  
  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)
Instructions
  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.
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Vermont Creamery

Consciously crafted in Vermont’s green mountains, Vermont Creamery’s line of fresh and aged goat cheeses, cultured butter, and crème fraîche have hundreds of national and international awards. In their 34th year of business, Vermont Creamery supports a network of more than 17 family farms, promoting sustainable agriculture in the region. B Corp Certified in 2014, Vermont Creamery has been ranked one of “The Best Places to Work in Vermont,” by Vermont Business Magazine. Vermont Creamery is an independently operated subsidiary of Minnesota-based Land ‘O Lakes, Inc., one of America’s premier agribusiness and food companies. For more information, visit www.vermontcreamery.com.

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