TRIPLE GINGERBREAD BUNDT CAKE

This decadent gingerbread cake with brown butter glaze is meant to feed a crowd, and it is perfect for autumn baking when you want to fill the house with the smell of wonderful spices.

GINGERBREAD BUNDT CAKE

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– 1½ cups (300 g) packed dark brown sugar – 1 cup (250 mL) buttermilk – ½ cup (130 g) of fancy molasses – 4 large eggs – 2 Tbsp (12 g) finely grated fresh ginger – 2½ cups (375 g) all-purpose flour

INGREDIENTS

Cake:

INGREDIENTS

– 1 Tbsp (6 g) ground ginger – 2 tsp ground cinnamon – 1 tsp baking powder – 1 tsp baking soda – ½ tsp ground nutmeg – ½ tsp fine salt – 1 cup (225 g) unsalted butter, melted (still warm is OK) – ¼ cup (40 g) chopped candied ginger

Cake:

INGREDIENTS

– 6 Tbsp (90 g) unsalted butter – 1 cup (130 g) icing sugar – 2 Tbsp (30 mL) 1% or 2% milk

Brown Butter Glaze:

INSTRUCTIONS

Step : 01

For the cake, preheat the oven to 325°F (160°C). Grease a 10-cup (2.5 L) Bundt pan and dust it with flour, tapping out any excess.

INSTRUCTIONS

Step : 02

In a large bowl, whisk the brown sugar, buttermilk, molasses, eggs, and fresh ginger until smooth. In a separate bowl, sift the flour, ground ginger, cinnamon, baking powder, baking soda, nutmeg, and salt.

INSTRUCTIONS

Step : 03

Add the dry ingredients all at once to the batter and whisk until smooth. Whisk in the melted butter and then the candied ginger. Pour the batter into the pan and bake for about 75 minutes, until a skewer inserted in the center of the cake comes out clean.

INSTRUCTIONS

Step : 04

Cool the cake in its pan on a cooling rack for about 20 minutes and then turn it out onto the rack to cool completely before glazing.

INSTRUCTIONS

Step : 05

For the glaze, melt the butter in a small saucepan over medium heat until it froths and then subsides and the liquid turns a golden brown, about 4 minutes.

INSTRUCTIONS

Step : 06

Remove the pan from the heat and strain the butter through a fine-mesh sieve. Let it cool for 5 minutes and then whisk in the icing sugar and milk until smooth. Pour over the cake, letting the glaze slowly drip down.

INSTRUCTIONS

Step : 07

Let the glaze set for an hour before serving or for 3 hours before covering to serve later. The cake will keep, well wrapped, at room temperature for up to 3 days.

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Enjoy

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