#CookClub recipe No. 8: Gingerbread Bundt Cake
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.
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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.
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© 2013 Tampa Bay Times
#CookClub Recipe No. 8:
Gingerbread Bundt Cake
Deadline for photos and comments on Instagram is 6 p.m. Dec. 29. Tag them #CookClub.
3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
2 tablespoons ground ginger
1/4 cup peeled and grated fresh ginger
1 cup (2 sticks) unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1 large egg
1 cup molasses
1 cup buttermilk
Whipped topping such as Cool Whip
Ground or grated nutmeg for garnish
Preheat the oven to 350 degrees. Butter a 10-inch Bundt pan, including the tube. Dust lightly with flour and shake out any excess. (You can also coat lightly with a nonstick vegetable spray.)
In a large bowl, whisk together 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 three additions alternating with the buttermilk in two additions, beginning and ending with the flour mixture. Pour the batter in the prepared pan.
Bake until a wooden pick inserted in 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, then invert onto a plate. Let cool for at least 15 minutes before serving.
Serve with a dollop of whipped topping and a sprinkling of ground or freshly grated nutmeg.
Serves 10 to 12.
Times testing note: Though delicious warm, this cake is just as tasty the next day. The addition of fresh ginger makes it extra flavorful. Use leftover ginger in salad dressings or stir-fry.
Source: Holiday Entertaining from the editors of Williams-Sonoma