Gingerbread Bundt Cake with Lemon Glaze

Gingerbread Bundt Cake with Lemon Glaze

Courtesy of Claire Tansey’s Uncomplicated Cookbook

Gingerbread Bundt Cake with Lemon Glaze

Although we tend to associate gingerbread with Christmas, this cake is welcome year-round, and particularly on lazy weekends when everyone stays in their pyjamas until noon. This cake looks and tastes spectacular, so it’s good enough for company, or even a birthday party.

Bundt cakes are especially simple since they don’t need to be frosted to look gorgeous; in fact, frosting them would be a nightmare! This glazed beauty was inspired by a gorgeous bundt pan I was given several years ago; any cake baked in it gets rave reviews.

Yield: Makes one 10-inch bundt. Serves 12.

Ingredients

Gingerbread Bundt

  • 3 cups (500 g) all-purpose flour
  • 1 tablespoon of ground ginger
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • 2 Conestoga Farms Free Run Omega-3 Eggs
  • 1 cup canola oil
  • ¾ cup (155g) granulated sugar
  • 1 cup (330g) molasses
  • 1 cup hot water

Lemon Glaze

  • 1 ½ cups (170g) icing sugar
  • ¼ cup fresh lemon juice

Instructions:

  1. Preheat the oven to 325°F. Spray a 10-cup Bundt pan generously with non-stick baking spray.
  2. To make the Gingerbread Bundt, whisk the flour with ginger, cinnamon, baking soda and salt in a large bowl. In a separate bowl, whisk the eggs well. Whisk in canola oil, then sugar and molasses.
  3. Pour the egg mixture into the flour mixture and stir well. Add hot water and stir well.
  4. Scrape the batter into the prepared pan. Bake 55 minutes or until a cake tester inserted into the centre comes out clean. Let cool in the pan on a rack 10 minutes.
  5. To make the Lemon Glaze, whisk the icing sugar with the lemon juice until smooth.
  6. Flip the cake out onto a rack set over a baking sheet. Let cake cool for another 5 minutes, then poke deep holes all over the cake using a long skewer.
  7. Drizzle glaze all over cake, trying to get some into each hole, and brushing the glaze so it covers the entire surface of the cake. Serve warm or let cool completely.
  8. Bake for about 25-30 mins or until the edges are golden brown and the centre feels firm.
  9. Enjoy and serve warm with your favourite pairings!