Hey, we’ve almost made it. There’s just one more day until Christmas. I hope all of your Christmas shopping is done. I unfortunately had to run to the mall this morning to replace a present that my kids broke and I am thankful I made it out of there alive. It was CRAZY busy already. Luckily I had my personal Christmas shopping done a while ago, which has given me some time to bake. This Gingerbread Bundt cake with eggnog is my twist on the traditional German Gingerbread cookie called Lebkuchen. This recipe contains the traditional Christmas spices nutmeg, cinnamon, and ginger. I especially like the addition of molasses and eggnog which makes for a very unique taste. I hope you all stay safe out there!
|Ginger Bread Bundt Cake with Eggnog|| |
- 3 cups (360 g) flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 teaspoons ginger
- ½ cup (113 g) unsalted butter
- ¾ cup (155 g) brown sugar
- 4 eggs
- ½ cup (120 ml) molasses
- 1 cup (240 ml) eggnog
- ½ cup hazelnuts, chopped
- Preheat the oven to 350 degrees F. Butter and flour a 9” bundt pan. Set aside.
- Mix dry ingredients, flour through ginger. Set aside.
- In a standmixer on medium speed beat butter and sugar until fluffy.
- Add the eggs, one at a time.
- Mix in molasses and eggnog.
- Add flour mixture on slow speed. Don't over mix.
- Stir in the hazelnuts.
- Transfer batter evenly into the prepared Bundt pan. Bake for 35-45 minutes or until a wooden skewer inserted into the middle of the cake comes out clean. Baking times may vary.
- Let cake cool slightly in the pan before transferring to a cooling rack.
Instead of just adding some powdered sugar for decoration you could also add a glace made with powdered sugar and eggnog.
Find more Gingerbread recipe inspirations over at Cooking Light.