Gingerbread Bundt™️
A very good New Year's Day breakfast.
As promised, here is the recipe for Gaby’s gingerbread bundt cake. Happy baking and happy new year <3
GINGERBREAD BUNDT CAKE with CARAMEL ICING
SERVES 10-12
CAKE
INGREDIENTS
2⅓ cups flour
1 tbsp ground ginger
1½ tsp cinnamon
1 tsp nutmeg
¾ tsp cloves
½ tsp allspice
½ tsp salt
¼ tsp baking soda
1 tsp baking powder
1½ sticks salted butter
1½ cups packed dark brown sugar
2 eggs
½ cup molasses
1 cup water
PAM!
PREPARATION
1. Preheat the oven to 350°F.
2. Whisk flour, spices, salt, baking soda and baking powder together in a large bowl and set it aside.
3. In a stand mixer or with a handheld mixer, beat together the butter and sugar until light and fluffy.
4. Beat in both eggs, then mix in the molasses.
5. Add ⅓ of the flour mixture, then ½ the water and repeat, ending with the last of the flour. Don’t overmix!
6. Spray the shit out of your bundt pan with the PAM and pour all of the batter into it. the batter into the smoothing the top.
7. Bake for 45-60 to 65 minutes, or until a knife comes out of the cake clean.
8. Let the cake cool for 10-15 minutes, then flip it over onto a cooling rack. Don’t worry if some cake is stuck! Gently scrape it from the pan and place it back on the cake — the icing will help keep it together.
ICING
INGREDIENTS
2 sticks salted butter
2 cups packed dark brown sugar
½ cup buttermilk
Salt to taste
2¼ cups powdered sugar
2 tsp vanilla extract
PREPARATION
1. Melt the butter in a medium pot. Once it’s fully melted, whisk in the brown sugar.
2. Turn the heat up to medium until the mixture starts to boil. Let it boil for 5 minutes, whisking occasionally.
3. While whisking, slowly pour in the buttermilk. The mixture will start to boil — let it for a minute.
4. After a minute, take the caramel off the heat and pour it into a bowl or the bowl of a stand mixer.
5. On low speed, add the salt and vanilla, then slowly add the powdered sugar. Mix until the icing and smooth and shiny.
6. Immediately pour the icing over the cake, making sure to cover the entire thing. I like to use all of the icing and completely encase the cake.
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