BOLD AND SPICY GINGERBREAD BUNDT CAKE
Serves: 12
Cake:
2 1/2 cups (625 mL) or 12 1/2 oz (354 g) all-purpose flour
2 tsp (10 mL) baking powder 3/4 tsp (4 mL) baking soda 3/4 tsp (4 mL) salt
16 tbsp (240 mL) unsalted butter 2 tbsp (30 mL) ground ginger 2 tsp (10 mL) ground cinnamon 1 tsp (5 mL) ground allspice 1/4 tsp (1 mL) pepper
4 large eggs, room temperature 1 1/2 cups (375 mL) or 10 1/2 oz (298 g) granulated sugar
4 tsp (20 mL) grated fresh ginger 3/4 cup (180 mL) robust or full molasses
3/4 cup (180 mL) stout beer Glaze:
1 3/4 cups (410 mL) or 7 oz (198 g) confectioners’ sugar 3 tbsp (45 mL) ginger ale
1 tsp (5 mL) ground ginger
1. For the cake: Adjust oven rack to middle position and heat oven to 375 F (190 C).
2. Spray 12-cup non-stick bundt pan with baking spray with flour. Whisk flour, baking powder, baking soda and salt together.
3. Melt butter in medium saucepan over medium heat. Stir in ground ginger, cinnamon, allspice and pepper, and cook until fragrant, about 30 seconds. Remove from heat and let cool slightly.
4. Whisk eggs, sugar and fresh ginger together in large bowl until light and frothy.
5. Stir in melted butter mixture, molasses, and beer until incorporated. Add flour mixture to egg mixture and whisk until no lumps remain.
6. Transfer batter to prepared pan and smooth top with rubber spatula. Gently tap pan on counter to release air bubbles.
7. Bake until skewer inserted in centre comes out clean, about 45 minutes, rotating pan halfway through baking.
8. Let cake cool in pan on wire rack set in rimmed baking sheet for 20 minutes. Invert cake onto rack, remove pan and let cool completely, about 2 hours.
9. For the glaze: Whisk sugar, ginger ale and ginger together in bowl until smooth.
10. Drizzle glaze over cooled cake and let set, about 15 minutes, before serving. (Cake can be stored at room temperature for up to 2 days.)