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gingerbread bundt cake

gingerbread

It’s no secret that I don’t like to bake. I considered buying dessert for the German-Swiss Dinner Party. At the last minute, I caved. I was inspired to make a gingerbread cake by the beautiful gingerbread-like towns in Switzerland and Germany.

gingerbread-buildings

As usual, my baking experience wasn’t great. I coated the bundt pan heavily with softened butter and then coated it with flour.

butter-and-flour

Unfortunately, some of the cake STILL stuck to the darn pan. This, right here, is why I hate to bake! I really should rename this website that. Hate2Bake.com. I just looked it up and the name isn’t taken. Hmmm.

stuck-cake

It’s OK, it all worked out because I carefully lifted out the stuck pieces and gingerly put them in place. See what I did right there, gingerly!

fixed

Along with the gingerbread, I served Swiss Hot Chocolate with Asbach brandy from Switzerland.

hot-cocoa

gingerbread-slice

Gingerbread Bundt Cake

Cinnamon Whipped Cream

  • 1 cup cold whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon ground cinnamon

Gingerbread Cake

  • 1/2 cup (1 stick) unsalted butter, softened, plus more for pan
  • 1/2 cup packed dark brown sugar
  • 1 cup molasses
  • 1 cup hot water
  • 1 egg, lightly beaten
  • 2 ½ cups flour, plus more for the pan
  • 1 ½ teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

Powdered sugar for dusting

whipped-cream

Cinnamon Whipped Cream: Whip the cold cream, powdered sugar, and cinnamon with a whisk or beat with a hand or standing mixer with whisk attachments. Cover and chill until ready to serve.

butter-and-flour

Gingerbread Cake: Preheat the oven to 350 degrees. Use a brush to generously coat a nonstick bundt pan with softened butter, then dust with flour.

cream-butter

Cream 1/2 cup butter and brown sugar in the bowl of a standing mixer until light and fluffy; add the egg and mix until incorporated.

molasses

In a separate bowl, combine the molasses with the hot water; slowly whisk into the butter mixture.

curdle

The mixture will look curdled, don’t worry it will smooth out.

dry-ingredients

In another bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg.

add-flour-to-mix

Add these dry ingredients to the butter mixture and beat on low speed until smooth.

batter-in-pan

Scrape the batter into the prepared pan. Bake on the center rack of the preheated oven for 50 minutes or until a toothpick inserted into the middle comes out with a few moist crumbs clinging to it.

fixed

Let cool on a cooling rack for *10 minutes, then carefully remove from the pan and continue cooling on the rack. * see end of post for note.

gingerbread-slice

Slice and serve with cinnamon whipped cream and dust with powdered sugar.

Serves 12

bonnies-cake

*Note: Loyal blog follower Bonnie F, made the cake and let it cool in the pan for 10 minutes (I originally stated to let it cool for 5 minutes) and her cake came out clean as a whistle! Thanks for the tip, Bonnie!

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4 comments

1 Kim { 10.20.16 at 6:33 PM }

Both were delicious !

2 Bonnie { 10.21.16 at 8:27 AM }

Monty, I want to win! Tuesday November 15th works for me but first I have to bake this cake!!

3 Sharon Williams { 10.22.16 at 3:21 AM }

Nothing says fall like gingerbread!! Love to win a class from the master!!

4 Christine Pond { 10.24.16 at 9:23 AM }

I’m thinking pre, present & post Thanksgiving treat!! Can’t wait to make this!

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