I can’t resist ginger…and I certainly can’t resist a good bundt cake. I found this in Jane Hornby’s, ‘What to Bake and How to Bake It’, and it’s one of those cakes that is not only delicious, but it keeps well on the counter for a few days (if it lasts that long!) – enjoy!
Lemon-Glazed Ginger Bundt Cake
1 1/2 c. packed dark brown sugar
1/2 c. molasses AND 1 c. milk
3/4 c. canola oil
3 eggs AND zest from 1 lemon (the juice is for the glaze)
2 1/3 c. flour
1 1/2 t. baking soda AND 1 T. ground ginger
1 t. allspice AND 1/4 t. salt
3/4 c. crystallized ginger, chopped into tiny pieces (save a bit for decoration)
Preheat the oven to 350 and grease your bundt pan with a bit of oil or cooking spray. Add the brown sugar, molasses and milk to a large pot and slowly warm them while stirring until they’ve all melted together, then remove the pot from the heat and whisk in the oil to cool the mixture. Add in the eggs and whisk until smooth and then add in the lemon zest.
Combine the 5 dry ingredients in a large separate bowl, make a well in the center and then pour in the wet mix. Slowly combine the wet and dry together and once all is mixed, give the batter a good beating with the whisk until well blended, then scrape it all into your prepared pan. Bake for 35 minutes, then turn the oven down to 325 and bake for about another 15 minutes until the cake bounces back to a light touch. Leave the cake in the pan, on a rack, until it has cooled completely.
Glaze – 1 c. icing sugar AND about 2 T. freshly squeezed lemon juice
Whisk about half of the juice into the sugar until smooth, adding more juice as you need to. The glaze needs to be quite thick. When the cake is cool, turn it out onto a platter, drizzle on the glaze and then sprinkle with some crystallized ginger. Allow the icing to set for about a half hour before serving.
- Category: Cakes, Lemon, Bundt