Gingerbread Bundt Cake
Sugar and spice and everything nice perfectly sums up this cake. Fresh, ground, and crystallized ginger make it worthy of its name. Plus, with an infused ginger syrup drizzled on top, this is one incredibly flavorful and moist cake.
FOR THE SYRUP, HEAT:
FOR THE CAKE, WHISK:
FOR THE TOPPING, WHIP:
Preheat oven to 350°. Liberally coat a 10– to 15–cup Bundt pan with softened butter and turbinado sugar.
For the syrup, heat granulated sugar, water, and ginger in a saucepan over medium-high until it boils. Reduce heat to medium-low; simmer syrup 10 minutes. Strain syrup, reserving ginger.
For the cake, whisk together brown sugar, porter, oil, molasses, and reserved ginger. Whisk together sour cream and eggs until smooth; whisk into porter mixture.
Sift together flour, baking powder, ground ginger, cinnamon, nutmeg, allspice, salt, baking soda, cloves, and cardamom; whisk into wet mixture in 3 to 4 increments.
Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean and cake pulls away from edges of pan, about 1 hour. Let cake cool in pan on a rack, 45 minutes.
Poke cake with a skewer; drizzle ginger syrup over top. Invert cake onto a rack (tap pan to release, if necessary); let cool completely.
For the topping, whip cream to soft peaks. Add 2 Tbsp. granulated sugar and vanilla; whip to medium-firm peaks. Serve cake with whipped cream topped with crystallized ginger.
% Daily Value*
Total Fat 23g 35%
Saturated Fat 9g 45%
Cholesterol 81mg 27%
Sodium 19mg 0%
Carbs 51g 17%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.