TF is a big fan of ginger. So this cake seemed like a natural choice as this year's birthday cake. I would've liked to have topped it with some candied ginger, but after visiting two stores and not being able to find any, I gave up and just decided to roll with the cake and glaze, recipe-as-written.

A few slices I packed up to give away.

Gingerbread Bundt Cake

Slightly adapted from The Perfect Cake by America's Test Kitchen

Ingredients

Cake

• 355g all-purpose flour¹
• 2 tsp. baking powder
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 c. unsalted butter
• 2 Tbsp. ground ginger
• 2 tsp. ground cinnamon
• 1 tsp. ground allspice
• 1/4 tsp. black pepper
• 4 large eggs
• 1 1/2 c. sugar
• 4 tsp. grated fresh ginger
• 3/4 c. molasses
• 3/4 c. stout beer

Glaze

• 200g icing (powdered/confectioners') sugar
• 1-2 tsp. ground ginger²
• 3 Tbsp. ginger beer
• 3 Tbsp. chopped candied (crystallized) ginger (optional)

Directions

Cake

1. Preheat oven to 190°C (375°F).
2. Sift together flour, baking powder, baking soda, and salt.
3. Melt butter over medium heat.
4. Add ginger, cinnamon, allspice, and pepper and cook for ~30 seconds. Remove from heat and set aside.
5. Beat eggs with sugar and fresh ginger until light and frothy.
6. Stir in molasses and stout.
7. Stir in butter mixture.
8. Add flour mixture to egg mixture and stir until fully combined.
9. Pour batter into a greased and floured Bundt pan.
10. Bake at 190°C (375°F) for 45-50 minutes.
11. Cool in the pan for ~20 minutes.
12. Invert onto wire rack and let cool.

Glaze

1. Sift together icing sugar and ground ginger.
2. Whisk in ginger beer.
3. Once cake has cooled, pour glaze over.
4. Sprinkle with candied ginger (if using).
5. Let glaze set for ~15 minutes before slicing.
6. Serve with vanilla ice cream.

---

¹ Soft (plain/cake/standard) flour should also work for this. ^Back
2 The original recipe called for 1 tsp. of ground ginger and 3 Tbsp. of ginger ale. I used 1 tsp. of ground ginger and 3 Tbsp. of ginger beer. (Ginger beer tends to have a sharper ginger flavour than ginger ale.) TF still felt that the glaze was somewhat lacking in ginger presence so I'll probably up the ground ginger to 2 tsp. next time. ^Back