Gingerbread Bundt Cake and Some Holiday Reflections
As the holidays approach, I've been thinking about traditions. Growing up we had a few--making the same 5 kinds of cookies every year, church on Christmas Eve, and seeing grandparents on Christmas Day. But as I've gotten older, moved further away from my family, and distanced myself from religion, the need for new traditions has grown. I've recently added wreath making, tree purchasing, and friendsmas parties to the mix, but I'm still looking for those food traditions that will be meaningful and fun.
To me, meaningful food traditions should always be rooted in sharing with family and friends. That’s where this beautifully spiced bundt cake comes into the picture. Gingerbread has always felt like an iconic Christmas food—we make and decorate gingerbread houses and gingerbread men every year. But I just kept thinking there must be more. And then I found this beautiful Nordicware bundt pan at Home Goods, and it all fell into place.
This gingerbread bundt cake is dense, heavily spiced, and very decadent. I would suggest serving it with cream or, if you’re feeling particularly adventurous and festive, vanilla custard. And of course, it is best enjoyed in the company of friends.
Gingerbread Bundt Cake
Makes one 10 cup bundt cake
Ingredients:
3 cups (about 330g) all purpose flour
2 tblsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp nutmeg
1 tsp baking soda
generous pinch of salt
3/4 cup olive oil
3/4 cup dark brown sugar
1 cup unsulphured molasses
between 3/4 and 1 cup stout
2 large eggs
Method
Combine all dry ingredients in a large bowl
Add all wet ingredients minus the eggs to a saucepan. Heat until sugar is dissolved, should take a couple of minutes.
Allow to cool almost to room temperature then whisk in the eggs.
Mix wet ingredients into the dry and pour into a well greased bundt pan.
Bake at 350 degrees for about 40 minutes.
Allow to cool for 10 minutes before tipping out onto wire cooling rack and allowing to cool completely before serving.
Notes
Yes, that is 1 cup molasses and 2 tablespoons of ginger. Trust me.
Also in case you didn’t already know, this is my favorite cinnamon. In the whole world. It is directly sourced from Vietnam and is sweet and spicy and warm all at the same time.
I used local, 80% whole wheat AP flour, so you may need to use a bit more if you are using store bought. Although I highly recommend using flour from Janie’s Mill.
This cake is best on day two or three so if you can make it ahead of time.
