* For 10-12 cups cake pan
I'm about to embark on a festive taste journey with the amazing Gingerbread Cake! I'm sure you'll love it as much as I do. This flavor that highlights the beloved custom of gingerbread, not only in the United States but also throughout Europe.
We've created a wonderful blend of spices that makes this cake so incredibly moist and tender, and we top it off with a gorgeous rum glaze that makes it even more special. I personally promise you, friends will not be able to resist. Get ready for a uniquely perfect recipe that removes every residue in seconds.
MATERIALS :
Pumpkin Marble Cake Recipe
For the Cake :
300 gr. all purpose flour
2 1/2 teaspoons of ginger,
1 1/2 teaspoon cinnamon,
1 teaspoon nutmeg,
1/2 teaspoon cloves and
1/2 teaspoon allspice ( *optional )
1/2 teaspoon table salt
1/4 teaspoon baking soda
1 teaspoon of baking powder
170 gr. unsalted butter, at room temperature
320 gr. light brown sugar or dark brown sugar, packed
2 large eggs, at room temperature
170 g molasses or honey
227 g water
For the Ganache :
74 g. rum or water
1/4 teaspoon ginger and 1/4 teaspoon cinnamon
150 gr. granulated sugar
THE RECIPE:
For the Gingerbread Bundt Cake:
Preheat the oven to 175° C.
In a large bowl lightly mix your dry ingredients. Flour, spices, salt, soda and baking powder. Set aside.
In the mixer bowl, beat together the butter and sugar until fluffy.
Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition. Stir in the molasses or honey. Of course don't forget the vanilla and I would suggest this excellent vanilla paste that you won't find another like it. Its aroma will lift your cake.
Add the flour mixture in three additions alternating with the water, starting and ending with the flour
. Mix until they are homogeneous.
Prepare a cake tin preferably 10-12 cups and grease with butter and breadcrumbs or else with non-stick spray.
Pour the batter into the prepared cake pan, leveling the surface with a spatula.
Bake the cake for 55 to 65 minutes or until a toothpick comes out clean, as usual.
While the cake is baking, make the glaze by mixing water and sugar and set aside.
Take the cake out of the oven, cool it in the tin for 15 minutes and then turn it out onto a wire rack.
Spread the cake with the frosting and let it cool completely before serving.
TIP: If your cakes ever get stuck, know Rule 1: the more elaborate the form and the bigger the notches he has don't skimp on the preparation. Put a lot of butter. Rule 2: let the tin cool before turning the cake over.
Good luck!
For the amount of his recipe you will need a 12 cup mold and even better the
Crown that if you can't find it, press the button "back in stock request" to be informed about availability.
For me, Christmas is like a magical journey into the world of candy art. When I start baking a cake for the holidays, the kitchen is filled with a dance of smells that bring the warmth of the festive embrace. The secret; Not only the wonderful recipes, but also the love I put into every crumb of flour and every drop of perfume. It's like baking not only a cake but also the anticipation, warmth, and joy that the holiday season brings. And when the cake comes out of the oven, its fragrance is like a hug from Winter Summer. It's my way of sharing joy, passion and flavors with my loved ones, creating memories that come to life in every bite. Imagine Gingerbread Bundt Cake.
Don't forget to check out these natural essences of Nielsen Massey
Leaving for now, I leave behind a fragrance of love and sweetness. I wish the cake brings you moments of warmth and joy with your family. And, of course, don't forget to make it in Gingerbread form! It will be more than tasty, it will also be cute.
Enjoy every bite, and let your hearts be filled with sweet moments. I leave you with my love and can't wait to hear how you enjoy it!
