This very basic but tasty Ginger Bundt Cake is for Todd & Fuzz who both love ginger. The lemon drizzle makes it special so don’t leave that out. It’s kind of a sticky cake and turning it out of the pan didn’t go so well. In fact, it was the first time flour added cooking spray let me down. Maybe I missed a spot? At any rate, make sure you really grease the pan well.
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Update: This is recipe is older so it doesn't have a great picture, but it's a good one and worth making again. I called it Ginger Bundt Cake with Lemon Glaze, but technically the "glaze" is really an icing that you drizzle down the sides. I'm looking forward to updating this one soon.
Recipe
Ginger Bundt Cake with Lemon Glaze
Ginger Bundt Cake with Lemon Glaze
Ingredients
- 3 ¼ cups all purpose flour, sift the flour or put it through a sieve (I4.75 oz weight**)
- 5 teaspoons ground ginger
- 2 ½ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt, scant
- 1 cup mild molasses
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 1 cup vegetable oil
- 1 cup boiling water
- 2 teaspoons vanilla extract
- 1 cup toasted chopped walnuts
- ⅓ cup chopped crystallized ginger
Lemon Glaze
- 1 tablespoon butter
- 1 ½ tablespoons fresh lemon juice
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- Spray a 10 inch fluted tube (Bundt) pan with flour-added cooking spray or rub with shortening and dust with flour.
- Whisk together flour, ginger, baking soda, cinnamon and salt. Set aside.
- Whisk together molasses, sugar, eggs and oil. Stir in boiling water, followed by vanilla. Add flour mixture and stir until mixed, then stir in chopped walnuts and ginger.
- Bake on center rack for 45 minutes or until a skewer inserted in center comes out clean. Let cool in pan for 15 mintues, then flip out onto a cooling rack. Let the cake cool completely, then prepare the drizzle.
Glaze
- In a 2 cup glass measure, microwave the butter for 30 seconds or until melted. Stir in the lemon juice, then add a couple of spoonfuls of powdered sugar and stir until smooth. Keep adding sugar, stirring well, until the icing is a good drizzling consistency. To test, hold some in a spoon and let it fall back into the cup. Hold the measuring cup of the cake and drizzle it decoratively down sides.
- Note: If your Bundt pan (fluted tube pan) is black, bake at 325 degrees F. for 45 to 55 minutes.
Notes
If you don't have a scale and can't weigh out the flour, make sure to stir it well before measuring.
Tried this recipe?Let us know how it was!
kimberleyblue says
Oh, that sounds like a delightful cake! Lemon is great with ginger. Yum!
Lisa Ernst says
Lemon and ginger sounds like a great combination, but I too am waiting anxiously for the post on the Levain cookies.....:-)
Clumbsy Cookie says
The cake looks great, piece missing and all... BUT where are these cookies? I think maybe fedex guy ate them...
Amy says
My guess is that the cake came out of the pan just fine, you ate a big hunk of it, and are now blaming the Pam for Baking for the gaping hole 🙂
Just kidding!
Katrina says
Okay, still no cookies? The suspense is killing me--I can only imagine how you're feeling if you haven't gotten to taste it yet! 😉
VeggieGirl says
We've had terribly strange weather here as well; but with that Ginger Bundt Cake, I wouldn't care WHAT the weather was like - I'd be happy :0) Nice touch with the Lemon Glaze, as well!