Old-Fashioned Gingerbread Bundt Cake

Step 1

Preheat the oven to 350°F (177°C).

Step 2

With a pastry brush, brush a 9- or 10-inch bundt pan (or a 10 to 12 cup pan) with a thin but even layer of neutral oil or shortening (see Chef’s Tips). Grease all surfaces and crevices well, especially if using an intricately detailed bundt pan, to ensure that the cake releases from the pan. Sift a handful (about ¼ cup) of flour all around the pan, tapping and rotating the pan for an even coating. Ensure all the greased areas are evenly covered; shake out any excess flour.

Step 3

In a small bowl, combine the Redpath® Dark Brown Sugar with the orange zest until well mixed. With a rubber spatula or the back of a spoon, massage the zest into the sugar until oils from the orange zest are released. Set aside.

Step 4

In a large bowl, whisk together the all-purpose flour, ginger, cinnamon, baking soda, salt, cloves, and nutmeg.

Step 5

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the butter and the brown sugar mixture on medium speed until pale in colour and fluffy; 3 to 5 minutes. Add the egg and mix in until fully incorporated. Add and mix in the molasses.

Step 6

Add in a third of the dry ingredients to the batter. Mix on low speed until almost combined. Add half of the hot water and mix until just combined. Repeat process with the remaining ingredients; do not overmix.

Step 7

Transfer the batter into the prepared bundt pan. Place pan onto a baking sheet to prevent the pan, especially an intricate one, from toppling over.

Step 8

Place into the preheated oven and bake for 40 to 45 minutes or until a skewer inserted into the cake comes out clean and the top springs back when gently pressed.

Step 9

Let the cake cool in the pan for 10 minutes. Gently tap the sides of the pan and shake the pan to help loosen the cake from the pan. If necessary, gently pull the edges of the cake away from the sides and the tube of the pan (see Chef’s Tips). Place a serving dish over the bundt pan. With the aid of oven mitts or kitchen towel, hold the dish and bundt pan together and carefully flip the pan over and gently tap the dish and pan together onto a flat work surface. Wait a few minutes to allow the cake to release itself from the pan (see Chef’s Tips). Let cake cool completely before icing.

Step 1

In a large measuring cup or small bowl, combine the Redpath® Icing Sugar, melted butter, milk, vanilla extract, and salt. Whisk until smooth. Slowly pour the glaze over the cooled cake, letting it drip down the sides.

Step 2

If desired, garnish cake just before serving and before glaze hardens with orange zest or slices, fresh or candied cranberries, candied ginger, and/or fresh or candied herbs.

Step 3

Store leftover cake in an airtight container at room temperature for up to 3 days, or up to a week in the fridge.