Ginger Bread Bundt Cake with Eggnog |
Cuisine: German
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
- 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.
Organic ingredients are recommended when available.
Instead of just adding some powdered sugar for decoration you could also add a glace made with powdered sugar and eggnog.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/12/23/ginger-bread-bundt-cake/
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