If you decide to make only one-holiday dessert this season, I encourage you to try this gingerbread bundt cake. It is pure delight. Soft and buttery, spiced with gingerbread flavor. The sauce is buttery and sweet. If you like sticky toffee pudding, you will love this gingerbread cake.
I have one pet peeve when it comes to cakes. Too dry. Rest assured, this cake is not. It is so moist and tender. It has so much delicious holiday flavor, not too mention that your house will smell incredible when you are baking it. The caramel sauce is the perfect accompaniment. The cake is incredible on its own, but the sweet buttery caramel sauce takes it up 10 notches. It’s the perfect holiday dessert.
You can guarantee to impress your guests with this cake. My only tip is to plan to make this cake for a group or party because if you are left with the whole thing in your fridge, it won’t last long. Trust me, it’s that good.
HOW TO PREPARE A BUNDT PAN
My number one tip for making a bundt cake is taking the time to properly prepare the pan before you pour in the batter. And using a non-stick pan helps! There is nothing worse than taking the time to make a cake, wait for it to bake, and then it won’t budge from the pan. There are many sites offering tips and tricks to get a stuck bundt cake from the pan, but from my experience, if it doesn’t slide out right away, chances are it’s stuck.
When greasing the bundt pan, make sure to do so right before you pour in the batter.
Use melted vegetable shortening to grease the pan. Butter has milk solids, which when baked, can act like glue. Make sure to use a pastry brush and brush that melted shortening into all of the groves of the pan. Be liberal with the shortening. Make sure to get the shortening on every square inch.
Once you have thoroughly greased the bundt pan, sprinkle the whole pan with almond flour and then tap out any extra.
Once you remove the bundt cake from the oven, using a butter knife, run it around the cake in the groves to help release the cake.
When you flip the pan to release the cake, I like to rest the center on a cup. This allows the cake to fall from the pan without you having to hold it. Sometimes it takes a minute to release.
Gingerbread Bundt Cake with Caramel Sauce
makes 16 slices
prep time - 15 minutes
cooking time - 50 minutes
INGREDIENTS
3 cups (426 g) of all-purpose flour
1 tbsp (6 g) of ground ginger
2 tsp (4 g) of ground cinnamon
1/4 tsp of nutmeg
1/4 tsp of cloves
1/4 tsp of allspice
2 tsp (10 g) of baking soda
2 tsp (6 g) of kosher salt
3 large eggs
1 cup (220 g) of vegetable oil
3/4 cup (105 g) of brown sugar
1 cup (340 g) of un-sulfured molasses
1 cup (225 g) of boiling water
2 - 3 tbsp of vegetable shortening, melted
CARAMEL INGREDIENTS
1/2 cup of unsalted butter
1/2 cup of brown sugar
1 tbsp of un-sulfured molasses
1/4 tsp of kosher salt
1 cup of 35% heavy whipping cream
1 tsp of vanilla
DIRECTIONS
Preheat the oven to 325ºF.
In a medium bowl, combine the dry ingredients.
In a large bowl whisk the eggs. Add the oil and whisk to combine. Add the brown sugar and molasses and whisk to combine.
Add the dry ingredients to the wet and whisk to combine.
Add the boiling water and stir to combine.
Using melted vegetable shortening, brush all sides including the grooves of a 12 cup bundt pan. Sprinkle with a little almond flour to coat. Tap out any extra.
Pour the batter into the bundt pan. Tap the bundt pan on the counter to remove any bubbles.
Place the bundt pan into the oven and bake for 50 minutes, or until a toothpick inserted comes out clean. The cake should be starting to pull away from the pan.
Remove the pan from the oven and let the cake cool in the pan for 10 minutes.
Place the bundt pan upside down and tap out the cake. Let the cake cool on a wire rack.
To make the caramel sauce, place the butter, brown sugar, molasses and salt in a medium saucepan. Heat on the medium-high until the butter and sugar have melted. Whisk to combine.
Whisk in the heavy whipping cream and continue to boil on medium-high heat for 5 minutes, stirring occasionally with a whisk. Stir in the vanilla.
Transfer the caramel sauce to a serving cup and let cool. Slice the cake and serve with a drizzle of caramel sauce.
The cake and caramel sauce can be stored in the fridge for a week.
