Gingerbread Bundt Cake

 

This Bundt cake is packed with spices that taste just like a classic gingerbread cookie. Share with friends over a cup of hot chocolate or coffee or since it makes plenty, or serve it at your next dinner party.

 

 

Prep Time 15 mins prep  • 50 mins cooking time  •  1 hr + 5 mins total time

 

Serving Amount Serves 16

 

Dish Type Dessert

 

 

  Gingerbread Bundt Cake

 

 

Ingredients:

 

Cake:

  • 2 ½ cups organic all-purpose flour

  • 1 tbsp each organic ground cinnamon & ground ginger

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup Organic Meadow Cultured Unsalted Butter, at room temperature

  • 1 cup packed organic brown sugar

  • 2 large organic eggs

  • 1 cup Organic Meadow 14% Sour Cream

  • ½ cup organic molasses

  • ½ cup Organic Meadow 2% Milk

Ginger Icing:

  • 1 ½ cup organic icing sugar

  • 2 tbsp Organic Meadow 2% Milk

  • 1 tsp organic ground ginger

  • Pinch of salt

 

Instructions:

 

1. Preheat oven to 350°F. Generously butter a 10 to 12 cup Bundt pan. Dust lightly with flour.

 

2. Combine 2 ½ cups of flour with 1 tbspcinnamon, 1 tbsp ground ginger, 2 tsp baking powder, ½ tsp baking soda and ½ tsp salt in a bowl. Set aside.

 

3. Combine butter with brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use a large bowl with an electric hand mixer). Beat on medium speed until light and fluffy, scraping down sides of bowl as needed, 1 to 2 minutes. Beat in eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in sour cream and molasses until well combined. Mix in half of the flour mixture, followed by the milk. Beat in remaining flour mixture and mix until just combined. Scrape batter evenly into prepared pan, smoothing top.

 

4. Bake in centre of oven for 45 to 50 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Transfer to a rack and let cool for at least 20 minutes. Turn out of pan and let cool completely.

 

5. Whisk icing sugar with 2 tbsp milk, 1 tsp ground ginger and salt in a medium bowl until smooth. The icing will be thick but spreadable. Spoon icing over the top of the cooled Bundt cake, pushing to the edge so it drips over the sides of the cake.

 

 

 

 

 

 

Products Used:

 

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Organic Meadow Sour Cream

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