Bundt cakes make me nervous.
The cake doesn’t, but the unfolding part does. That freaks me out every time. I can feel my heart beating faster every time I’m about to do it. I think it’s because I’ve baked in some seriously bad bundt pans before. But this one is just awesome and the cakes come out perfect every time.
More than anything though, bundt cakes make me happy. There is just something so… simple about them that makes me love them. Simple and beautiful.
This truly is the best soft gingerbread cake I’ve ever had and it made our apartment smell like incense. Speaking of our apartment, those of you who follow me on instagram already know that I painted our kitchen in a lovely grey (though the color changes throughout the day) color. One layer of white and three layers of grey, with a paintbrush might I add, and there is almost no trace of that wallpaper left. Finally. I’m a huge procrastinator so deep inside, I knew I was never going to paint that wall. But this weekend I decided it was going to happen. I know it might seem weird to be so excited about a grey wall. I mean, it’s just a wall?! Well, for me it’s more than that. First of all, I finally painted it! That alone is pretty huge. And second, my inspiration hasn’t really been there lately and the light in our living room is sparse this time of year. So I’m more than happy to be able to work in a “new” room with new light.
This recipe is actually based on the gingerbread cake with cream cheese frosting from last year. Strangely enough I always seem to begin my christmas baking with some kind of soft gingerbread. It’s almost tradition now.
Gingerbread bundt cake with lingonberries
Makes one large bundt cake
Note that I used a 10 cup bundt pan to bake this cake and it was actually slightly too small for the batter so I would suggest putting a piece of baking paper underneath the pan while baking, or reserving some of the batter to bake some muffins. A 12 cup pan would probably be more suitable.
You can easily halve the recipe for a smaller pan (a 5-6 cup pan) and bake it for about 45 minutes.
Gingerbread spice mix
This recipe makes more than you need for this recipe but I figure why not make some extra for other uses? I highly recommend grinding cardamom and cloves with a pestle and mortar instead of buying ready made. It does make a huge difference!
4 tsp ground cinnamon
4 tsp ground ginger
3 tsp freshly ground cardamom
3 tsp freshly ground cloves
Soft gingerbread cake
3 3/4 cups (540 g) all purpose flour
2 tsp baking soda
1/4 tsp salt
3 tbsp gingerbread spice mix
1 tsp ground bitter orange peel (can be omitted)
4 large eggs
1 1/4 cup (240 g) light muscovado sugar (or light brown sugar)
3/4 cup + 1 1/2 tbsp (200 ml) cane syrup
250 g (2 sticks + 1/4 stick) butter
3/4 cup + 1 1/2 tbsp (200 ml) heavy cream (about 35-40 % fat content)
1 1/4 cup (300 ml) milk
1 cup (150 g) frozen lingonberries (can be omitted)
2/3 cup (90 g) powdered sugar
1 1/2 tbsp milk
1. Mix together ground spices (cinnamon, ginger, cardamom and cloves) in a small jar.
2. Heat oven to 175°C (350F). Grease and flour a large bundt pan which holds about 10-12 cups (preferably 12 cups). Set aside.
3. Mix flour, baking soda, salt, 3 tsbp gingerbread spices and ground bitter orange peel in a bowl. Set aside.
4. Beat eggs and sugar until fluffy and lighter in color, about 3-4 minutes. Add cane syrup and beat until smooth.
5. Melt the butter in a saucepan and add cream and milk.
6. Add dry ingredients and butter mixture to the egg mixture in additions, and stir until smooth.
7. Stir in the lingonberries, then pour batter into the prepared pan. Bake in the lower part of the oven for 55-65 minutes, but start checking doneness after 50 minutes. Keep an eye on the cake during the whole baking time so the top won’t brown too fast (if it does, carefully place a piece of baking paper or aluminum foil on top).
8. Let cool in the pan for 15 minutes, then unmold onto a wire cooling rack to cool completely.
9. Mix together powdered sugar and milk in a small bowl. Pour glaze over the cake.