This very basic but tasty Ginger Bundt Cake is for Todd & Fuzz who both love ginger. The lemon drizzle makes it special so don’t leave that out. It’s kind of a sticky cake and turning it out of the pan didn’t go so well. In fact, it was the first time flour added cooking spray let me down. Maybe I missed a spot? Anyway. That’s why there’s a big chunk of cake missing. Good thing this isn’t Top Chef.
Ginger Bundt Cake with Lemon Glaze (adapted from a state fair winning recipe)
3 1/4 cups all purpose flour (I weighed out 14.75 oz White Lily)
5 teaspoons ground ginger
2 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 scant teaspoon salt
1 cup mild molasses
1 cup granulated sugar
2 large eggs
1 cup vegetable oil
1 cup boiling water
2 teaspoons vanilla extract
1 cup toasted chopped walnuts
1/3 cup chopped crystallized ginger
1 tablespoon butter
1 1/2 tablespoons fresh lemon juice
1 cup powdered sugar
Preheat oven to 350 degrees F.
Spray a 10 inch fluted tube (Bundt) pan with flour-added cooking spray or rub with shortening and dust with flour.
Whisk together flour, ginger, baking soda, cinnamon and salt. Set aside.
Whisk together molasses, sugar, eggs and oil. Stir in boiling water, followed by vanilla. Add flour mixture and stir until mixed, then stir in chopped walnuts and ginger.
Bake on center rack for 45 minutes or until a skewer inserted in center comes out clean. Let cool in pan for 15 mintues, then flip out onto a cooling rack. Let the cake cool completely, then prepare the drizzle.
In a 2 cup glass measure, microwave the butter for 30 seconds or until melted. Stir in the lemon juice, then add a couple of spoonfuls of powdered sugar and stir until smooth. Keep adding sugar, stirring well, until the icing is a good drizzling consistency. To test, hold some in a spoon and let it fall back into the cup. Hold the measuring cup of the cake and drizzle it decoratively down sides.
Note: If your Bundt pan (fluted tube pan) is black, bake at 325 degrees F. for 45 to 55 minutes.