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Desserts

Gingerbread Bundt Cake

With three kinds of ginger, this cake puts the ginger punch in gingerbread. And with a moist, rich texture, it’s got everything going for it.

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Ingredients

FOR THE SYRUP, HEAT:

FOR THE CAKE, WHISK:

SIFT:

FOR THE TOPPING, WHIP:

Instructions

Preheat oven to 350°. Liberally coat a 10- to 15-cup Bundt pan with softened butter and turbinado sugar.

For the syrup, heat sugar, water, and ginger in a saucepan over medium-high to a boil. Reduce heat to medium-low; simmer 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, 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 syrup over top. Invert and turn out cake onto a rack (tap pan to release, if necessary); let cool completely.

For the topping, whip cream to soft peaks. Add sugar and vanilla; whip to medium-firm peaks. Serve cake with whipped cream topped with crystallized ginger.

Step 1

Sour cream tenderizes cakes, but to ensure it gets fully incorporated into the batter, whisk it with the eggs.

Step 2

The infused syrup gives the cake even more ginger flavor, while further moistening the cake.

Nutritional Facts

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