I am so excited to share this gorgeous cake with you! Decembers choices for the Cake Slice Bakers group were Coffee & Walnut Cake, Torta Gianduja, Caribbean Coconut Cake or Gingerbread Cake. I really wanted to do something festive for Christmas so I decided to try Gingerbread Cake for the first time.
I took a leap of faith and made this into a Bundt cake. I was nervous that the outcome could be a disaster but it turned out with a nice crumb, slightly denser than more traditional cakes. The molasses helped retain the moisture during the longer baking time a Bundt cake requires. For the icing I made a basic glaze with a little butter added. The butter thickens the glaze without making it sickeningly sweet and gives it a lovely sheen when set.
I will be taking a small break until January so I wanted I want to wish you all a Merry Christmas and Happy New Year! Check out what the rest of the group baked this month:
Gingerbread Cake with Maple Glaze
Author: The Ruby Kitchen
Adapted from World Class Cakes by Roger Pizey
¾ cup (1.5 sticks) butter, softened
¾ cup sugar
2¾ cups flour
1½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
1½ tsp ground ginger
1 2/3 cups whole milk
3 Tbsp. dark corn syrup
3 Tbsp. molasses
finely grated zest of two lemons
for the maple glaze
1 cup powdered sugar
3 Tbsp. maple syrup
1 Tbsp. milk
½ tsp. vanilla extract
2 Tbsp butter, softened
1. Preheat the oven to 325 degrees. Grease a Bundt pan well with cooking spray, brushing each nook and cranny well.
2. Cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
3. Sift together the flour, baking soda, salt and spices. Add to the butter mixture until combined.
4. Warm the milk in a pan on low heat, mixing in the corn syrup and molasses and then pour into the batter. Fold in the lemon zest.
5. Pour batter into a prepared pan and bake for 45-55 minutes, or until a toothpick inserted comes out clean.
6. Remove from oven and allow to cool for 10-15 minutes before inverting onto a rack to cool completely.
7. To make the Maple Glaze, combine the ingredients and whisk. If your icing seems too thick, add milk a half teaspoon at a time until the desired consistency is reached. Pour over cooled cake or use a pastry bag to drizzle over the cake. Store covered at room temperature.