Ginger Molasses Bundt Cake

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We don't really think any holiday table is complete without some kind of something gingerbread-y, whether it is cookies, houses, loaves or cakes...a classic holiday table deserves something bursting with that gingerbread flavour. Lucky for you we have the most beautiful, deep  molasses rich gingerbread bundt cake recipe to share with you.

To give our ginger molasses bundt cake an extra little punch of ginger flavour, we added in some of our house made candied ginger  (find the recipe here!). It's the best candied ginger we have ever tasted, with a fiery kick it will waken those taste buds right up! 

You can also find this cute Christmas gift idea our in house photographer Lyndsey Eden made up with some of our candied ginger she whipped up at home. The perfect homemade edible gift to give all your loved ones. 

This recipe completes our holiday gathering menu so if you are still wondering what to cook up for Christmas day you might just want to check out these delicious recipes (they have been at hit at all our private functions this year):

to start:

Carrot & Cardamom Soup

Fennel, Pear & Roasted Walnut Salad

mains:

Cast Iron Roasted Cauliflower with Radishes & Herbs

Braised Chicken with Roasted Squash & Mustard Greens

and of course to finish:

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Ginger Molasses Bundt Cake

ingredients

170g room temp butter

300g cane sugar

2 eggs - large

170g molasses

300g gluten free flour (we use our in-house made flour, you can purchase here)

1x Gingerbread spice * recipe for this below

1/4 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

227g water 

60g crystallized ginger - sliced (optional) find our recipe here

*Gingerbread spice mix 2.5 teaspoon ground ginger, 1.5 teaspoon cinnamon, 1 teaspoon nutmeg,.5 teaspoon ground clove, .5 teaspoon allspice

1. preheat oven to 350 * lightly grease 10-12 cup bundt pan with oil or butter

2. mix gluten free flour, baking soda, baking powder, salt and gingerbread spice together

3. cream butter and sugar together until fluffy

4. add eggs one at a time beating well after each addition. stir in molasses

5. Add flour mix in 2/3 additions alternating with the water - ending with flour mix until just smooth then add chopped crystallized ginger

6 pour into pan and bake for 30-45 minutes

7. when cooked all the way through and a skewer comes out clean remove from oven and let cool

8. Remove from pan and dress with your favourite icing and roasted pears

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Hayley Rosenberg