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Ginger molasses bundt cake with festive glaze
Is it really a holiday celebration without a cake? This is essentially a coffee cake, made with warm holiday spices and a mouth-watering whisky glaze. Smooth, soft and festive—what's not to love?
YIELDS
1
Ingredients
- 3-1/3 cups all-purpose flour
- 2 tablespoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 2 teaspoons baking soda
- 1-1/2 teaspoon salt
- 2 large eggs, room temperature
- 1 cup canola or vegetable oil
- 3/4 cup granulated sugar
- 1 cup fancy molasses
- 1 cup hot water
Spiced glaze:
- 1 cup icing sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon ground ginger
- 2-3 tablespoons whisky or milk
Spiced chocolate ganache glaze:
- 6 ounces semi-sweet chocolate roughly chopped
- 1/2 teaspoon cardamom
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2/3 cup heavy cream
- 1 tablespoon corn syrup
Decoration:
- Fresh rosemary
- Fresh cranberries
- Cinnamon sticks
- Star anise
- Decorated cookies
Directions
- Preheat the oven to 325°F. Spray a ten-cup Bundt pan generously with non-stick baking spray and coat with flour.
- In a large mixing bowl, whisk the flour, ginger, cinnamon, cardamom, baking soda, and salt until combined.
- In a separate bowl, whisk the eggs and canola oil until well combined.
- Add the sugar and molasses to the egg mixture and mix well.
- Pour the egg mixture into the bowl with the dry ingredients and mix until combined. Add the hot water and mix again until the mixture is evenly mixed and there are no streaks.
- Scrape the batter into the prepared bundt pan and bake for 50-60 minutes or until a cake tester inserted into the cake out clean. The cake may crack on top and that is totally fine.
- Remove the cake from the oven and let it cool in the pan on a rack for ten minutes before inverting and unmolding.
- To make the spiced whisky glaze or non-alcoholic spiced glaze, combine icing sugar with spices and add enough whisky or milk while whisking until the glaze has a loose honey consistency. Drizzle over the completely cooled cake and top with desired decorations.
- To make the spiced chocolate ganache glaze, place roughly chopped chocolate and spices into a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour it over the chocolate and let stand for five minutes until the chocolate is completely melted. Stir until smooth and then stir in corn syrup and stir until completely combined. Drizzle over the completely cooled cake and top with desired decorations.
- Store leftover cake in an airtight container at room temperature for up to three days.
