I was in the kitchen trying to figure out what to make for the weekend. I mentioned I wanted to make another bundt cake. Martin suggested a gingerbread bundt cake. He wanted me to add toffee bits to the batter and top with a chocolate peppermint glaze. I wasn’t too sure about this. He likes to challenge me with different recipes and random ingredients. I, like aways, accepted the challenge. I am glad I did because this cake was simple and delicious.
Gingerbread Bundt Cake
2 1/2 cups unbleached all purpose flour
2 Tablespoons of gingerbread spice OR 2 1/2 teaspoons ginger, 1 1/2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup (12 Tablespoons) unsalted butter, room temperature
1 1/2 cups brown sugar, packed
2 large eggs
1/2 cup molasses
1 cup water
1/2 cup toffee bits (you can add these or not)
- Preheat oven to 350 degrees. Lightly grease and flour a 10-12 cup bundt style pan.
- In a large bowl whisk together the flour, spices, salt, baking soda and baking powder. Set aside.
- In a separate bowl (I used my stand up mixer), beat together the butter and brown sugar until fluffy.
- Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition. Stir in the molasses.
- Add the flour mixture in three additions alternately with the water, starting and ending with the flour. Mix until smooth. If using toffee bits, stir into batter.
- Pour the batter in the prepared pan, smoothing the top.
- Bake the cake for 45-55 minutes. (All I needed was 45 minutes)
- Remove the cake from the oven, cool in pan for 10 minutes, the turn it out onto plate.
While the cake is cooling you can make the ganache. (Just click the link to my ganache recipe.)
Pour the ganache over the top and allow to drip down the sides. Top with toffee bits. Allow time to cool and serve.
Enjoy for this holiday season or any time of year!!