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.
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 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.
Sour cream tenderizes cakes, but to ensure it gets fully incorporated into the batter, whisk it with the eggs.
The infused syrup gives the cake even more ginger flavor, while further moistening the cake.
% Daily Value*
Total Fat 23g 35%
Saturated Fat 9g 45%
Cholesterol 81mg 27%
Sodium 199mg 8%
Carbs 51g 17%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.