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Gingerbread Bundt Cake with Zesty Glaze

Gingerbread Bundt Cake with Zesty Glaze

3 hrs 30 mins total time

25 mins active time

Easy

Serves 12

Ingredients


Measurements:

  • 2¼ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground cardamom
  • 3 large eggs
  • 2 tsp vanilla extract
  • ¾ cup buttermilk
  • 1 cup molasses
  • ¾ cup vegetable oil
  • 1 cup packed brown sugar
  • Softened butter or cooking spray, to grease the pan

Zesty glaze:

  • 2 cups powdered sugar
  • 3 tbsp lemon juice

To serve:

  • 1 lemon
  • A few sprigs of rosemary
  • 1 tbsp powdered sugar

Instructions

  • 1Sift flour, baking powder, salt, ginger, cinnamon, nutmeg, cloves and cardamom into a large bowl.
  • 2In a medium bowl, whisk together eggs, vanilla, buttermilk, molasses and vegetable oil. Add the brown sugar and mix until combined.
  • 3Make a well in the center of the dry ingredients, then slowly pour wet ingredients into bowl while stirring to combine the mixture.
  • 4Insert wire rack into rack position 6. Select BAKE/CONVECTION/325°F/ 45 minutes and press START to preheat oven.
  • 5Generously grease a nonstick bundt pan with butter or cooking spray and pour batter into pan.
  • 6Once preheated, place cake into the oven and bake for 45-50 minutes until a wooden skewer inserted into the center of the cake comes out clean.
  • 7Place pan on a wire rack and cool for 15 minutes. Turn pan over and gently release cake onto wire rack. Let cool completely before glazing.
  • 8Make the glaze while the cake cools. Sift powdered sugar into a medium bowl. Whisk in lemon juice to make a thick, pourable glaze.
  • 9Spoon glaze over the cake, then use a zester to zest the lemon over the glaze. Garnish with rosemary sprigs and sift powdered sugar over.