“Gingerbread Bundt Cake with Rum Glaze”

Even though the New Year is upon us, the taste of a really great cake is still a must have. You probably still have ingredients left from the past couple weeks of holiday baking. I know I do, so enjoy my last post of 2018. I just couldn’t resist sharing my Gingerbread Bundt Cake with Rum Glaze. It’s one hell of a cake as you yourself swoon after the first bite.

Gingerbread Bundt Cake with Rum Glaze

First of all, be prepared for the an incredible burst of ginger. That burst is provided by both ground ginger and crystallized ginger which is chopped. If you’ve never baked with crystallized ginger and you love gingerbread then this is the recipe for you. The ginger is chewy, yet dried coated in sugar which is needed to keep pieces from sticking together. Fresh ginger packs the same type of flavor as the crystallized yet one is savory and one sweet.

Gingerbread Bundt Cake with Rum Glaze

Second, do you enjoy a spicy gingerbread? Have you ever taken a bite and find it to be bland? Trust me you will not have trouble tasting the spice in my Gingerbread Bundt Cake. The combination of molasses and spices like clove, allspice, and nutmeg create a classic taste and color of gingerbread. Moist with a light crumb and gingery bits. I adore this cake as I’m a huge gingerbread fan.

Gingerbread Bundt Cake with Rum Glaze

To top everything off, this cake has a rum glaze which can be made while cake is baking. Just mix all ingredients rum extract in a small saucepan, boil for 30 seconds to dissolve. Whisk again to mix, brush on hot cake and let cake cool completely. The glaze leaves a light crunch of sugar layer and it’s delectable. Plus enjoy the taste of rum yet feel free to use white rum instead in the glaze. Sprinkle with powdered sugar and a dollop of whipped cream if desired.

Gingerbread Bundt Cake with Rum Glaze

Sounds like the perfect cake to serve anytime not just the holidays. I enjoy this cake plain but feel free to top with what you like and give yourself, family and friends a treat in the not to distant future. The cake keeps well up to one week in a covered cake holder.

Everyone have a safe and happy New Year! That said here’s to a prosperous and healthy 2019.

Gingerbread Bundt Cake with Rum Glaze

 

Gingerbread Bundt Cake with Rum Glaze

2 1/2 cups unbleached all-purpose flour

3 t. ground ginger

2 t. ground cinnamon

2 t. ground nutmeg

1 t. ground cloves

1 t. ground allspice

1/2 t. sea salt

1/4 t. baking soda

1 t. baking powder

4 T. chopped crystallized ginger

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/2 cups packed light brown sugar

2 large eggs, room temperature

1/2 cup robust molasses (Grandma’s brand)

1 cup water

Rum Glaze:

1/3 cup water

3/4 cup granulated sugar

1/4 t. ground ginger

1/4 t. ground cinnamon

1/4 to 1/2 t. rum extract to taste

 

For cake: Heat oven to 350 degrees. Grease and flour a 10 to 12-cup Bundt pan and set aside.

In a large mixing bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, allspice, salt, baking soda and powder, and crystallized ginger; set aside.

Beat butter and sugar in bowl of electric mixer at high-speed until light and fluffy, about 4 minutes, scraping down sides as needed.

Reduce speed and add in eggs one at a time, beating well after each addition and scraping down sides and bottom of bowl as necessary. Add in molasses and mix until incorporated.

Add in flour mixture in three parts, alternating with water, starting and ending with flour and mixing until just smooth.

Pour batter into prepared Bundt pan, smoothing top.

Bake for 55 to 60 minutes or until cake tester inserted in center comes out clean.

Let cake cool 10 minutes in pan on wire rack. Remove cake from pan and brush with glaze.

Cool completely, sprinkle with powdered sugar if desired. Serve slices with whipped cream if you like.

While cake is baking, make glaze by whisking all ingredients except rum extract in a small saucepan over medium-high heat. Bring to boil and cook for 30 seconds.

Remove from heat and stir in rum extract. Set aside until ready to glaze cake. Whisk glaze before brushing on cake.

Note: When making glaze rum can be added instead of using water. Some alcohol will cook off but not all. Delicious addition though…