This week's #CookClub recipe is Gingerbread Bundt Cake, a seasonal offering that will be at home on a brunch menu or as the dessert for a formal holiday meal.
It's a deeply flavored, moist cake, owing to the molasses in the batter. There's a double punch of flavor from fresh and ground ginger. Don't skimp on or substitute the freshly grated ginger, but do think about what you're going to do with the rest of what you bought. Grate it into salad dressings, add it to stir-fries or put a bit in hot tea.
You can use homemade whipped cream or even Cool Whip for the topping. I like a few grates of nutmeg as a garnish or even a piece of candied ginger. That would be a third punch of flavor. It's also fantastic warmed with a scoop of vanilla ice cream.
Consider this recipe for a holiday gathering but before it's all gone, share a photo and your comments on Instagram.
Join us online!
To participate online, the key is to remember #CookClub because that's how you'll want to tag everything. You'll have two weekends to make the recipe and post a photo on Instagram with your comments.
Photos and comments are due by 6 p.m. Dec. 29. Some of the photos and comments will be printed in the Tampa Bay Times food section on Jan. 8.
As part of the #CookClub conversation, join us from 7 to 8 p.m. every Thursday for a #CookClub chat on Twitter.