Spiced Ginger Bundt Cake
This richly spiced Bundt cake will look right at home on the table for autumn celebrations. Good both warm and at room temperature, this cake is best drizzled with caramel sauce, topped with spiced whipped cream—or both!
Ingredients:
- 1 cup (2 sticks) (8 oz./250 g) unsalted butter, at room temperature, plus more for greasing
- 3 cups (15 oz./470 g) all-purpose flour, plus more for dusting
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. allspice
- 2 Tbs. ground ginger
- 1/4 cup (1 1/2 oz./45 g) peeled and grated fresh ginger
- 1 cup (7 oz./220 g) firmly packed light brown sugar
- 1 egg
- 1 cup (11 oz./345 g) light molasses
- 1 cup (8 fl. oz./250 ml) buttermilk
For the caramel sauce (optional):
- 1/2 cup (4 oz./125 g) sugar
- 1 Tbs. unsalted butter, cut into small pieces
- 1/4 cup (2 fl. oz./60 ml) heavy cream
For the nutmeg whipped cream (optional):
- 1 1/2 cups (12 fl. oz./375 ml) heavy cream
- 6 Tbs. (1 1/2 oz./45 g) confectioners’ sugar
- 1 tsp. freshly grated nutmeg, plus more for garnish
Directions:
Preheat an oven to 350°F (180°C). Butter a 10-inch (25-cm) Bundt pan or (12-cup) molded cake pan, including the tube. Dust lightly with flour and shake out any excess.
In a large bowl, whisk together the flour, salt, baking soda, cinnamon, allspice, ground ginger and grated ginger. In another large bowl, using an electric mixer, beat together the butter and brown sugar until light and creamy. Beat in the egg. Add the molasses and beat until well blended, about 2 minutes. Beat in the flour mixture in 3 additions alternately with the buttermilk in 2 additions, beginning and ending with the flour mixture. Pour the batter into the prepared pan.
Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer to a wire rack and let cool in the pan for 10 minutes. Turn the cake out of the pan, slipping a knife between the edge of the cake and the pan to loosen. Turn the cake right side up and let cool for at least 15 minutes before serving.
While the cake is baking, make the caramel sauce. Put the sugar in a heavy saucepan and add enough water to just cover (it should resemble wet sand). Place over medium-high heat and cook, swirling (not stirring) the pan occasionally to ensure even cooking, until the mixture starts to bubble and the edges begin to turn amber 7 to 10 minutes. Watching carefully to prevent overcooking, heat until the mixture turns a deep amber, 3 to 5 minutes longer. Remove from the heat and very carefully add the butter (it may spatter) and then the cream, swirling the pan until the mixture is evenly blended. Set the sauce aside until ready to serve, or store in an airtight container in the refrigerator for up to 3 days. Rewarm the sauce over low heat before serving.
Right before serving, make the whipped cream, if using: In a large bowl, using an electric mixer, beat the cream until soft peaks form. Sprinkle in the confectioners’ sugar and nutmeg and continue to beat until almost stiff peaks form. Cover and refrigerate until ready to serve.
Drizzle the cake with the warm caramel sauce, if using, and cut into wedges. If desired, garnish each wedge with a dollop of whipped cream and sprinkle with nutmeg. Serves 12 to 16.
Adapted from Williams Sonoma Newlywed Entertaining (Weldon Owen, 2016)
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