Gingerbread Fortress Bundt Cake
Forget about gluing hard pieces of gingerbread together, make a bundt cake instead.
Calories per serving: 558kcal
Ingredients
-- Gingerbread Spice --
-- Cake --
- 2 ½ cups (312.5 g) *Flour
- 2 tablespoons (2 tablespoons) gingerbread spice
- ½ teaspoon (0.5 teaspoon) salt
- ¼ teaspoon (0.25 teaspoon) baking soda
- 1 teaspoon (1 teaspoon) baking powder
- ¾ cup (170.25 g) unsalted butter, 12 tablespoons unsalted butter, at room temperature
- 1 ½ cups (330 g) brown sugar packed
- 2 (2) large eggs
- ½ cup (168.5 g) molasses
- 2 tablespoon (2 tablespoon) Candied ginger , minced
- 1 cup (236.59 ml) water
-- Glaze --
- ⅓ cup (78.86 ml) Apple Brandy
- ½ teaspoon (0.5 teaspoon) gingerbread spice
- ¾ cup (150 g) granulated sugar
-- Icing --
- ½ cup (113.5 g) unsalted butter, at room temperature
- 2 cups (240 g) powdered sugar , sifted
- ½ teaspoon (0.5 teaspoon) Gingerbread Spice
- 1 teaspoon (1 teaspoon) Vanilla
- 1 tablespoon (1 tablespoon) Apple Brandy
- 1 tablespoon (1 tablespoon) Milk
Instructions
- Preheat the oven to 350 °F (177 °C). Lightly grease a 10- to 12-cup bundt-style pan. I used the Castle bundt pan from Nordicware.
Gingerbread Spice
- Mix the gingerbread spices together. You will have extra spice leftover, so have a covered container available.
Make the Cake
- Chop the candied ginger finely.
- In a large bowl whisk together the flour, gingerbread spice, salt, baking soda, and baking powder. Set aside.
- In a separate bowl, beat together the butter and sugar until fluffy.
- Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition. Stir in the molasses. Add the candied ginger.
- Add the flour mixture in three additions alternately with the water, starting and ending with the flour. Mix just until smooth.
- Pour the batter into the prepared pan, smoothing the top.
- Bake the cake for 55 to 65 minutes, or until a cake tester inserted into the center comes out clean.
Make the Glaze
- While the cake is baking, make the glaze by stirring together the water spice and sugar. Set aside.
- Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack.
- Brush the cake with the glaze, and allow it to cool completely.
Decorate the Cake
- To make the icing, beat the butter until fluffy, then add the remaining ingredients. You will have to use your eye for this - if it's too thin, add more sugar, too thick, add more milk.
- Put the icing into separate bowls to color whatever colors you want to use, then put into a piping bag and have fun decorating your cake. Use more powdered sugar to make snow on the ground.
Notes
You don't have to use Apple Brandy, you could use brandy, or water if alcohol is a concern.
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