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Ginger Bundt Cake with Lemon Glaze

by on May 15, 2008 · 6 comments

This very basic but tasty 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 Pam for Baking 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

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

Lemon Drizzle
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.

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Published on May 15, 2008

{ 6 comments… read them below or add one }

VeggieGirl May 15, 2008 at 1:18 pm

We’ve had terribly strange weather here as well; but with that Ginger Bundt Cake, I wouldn’t care WHAT the weather was like – I’d be happy :0) Nice touch with the Lemon Glaze, as well!

Katrina May 15, 2008 at 1:21 pm

Okay, still no cookies? The suspense is killing me–I can only imagine how you’re feeling if you haven’t gotten to taste it yet! ;)

Amy May 15, 2008 at 1:35 pm

My guess is that the cake came out of the pan just fine, you ate a big hunk of it, and are now blaming the Pam for Baking for the gaping hole :)

Just kidding!

Clumbsy Cookie May 15, 2008 at 2:58 pm

The cake looks great, piece missing and all… BUT where are these cookies? I think maybe fedex guy ate them…

Lisa Ernst May 15, 2008 at 3:17 pm

Lemon and ginger sounds like a great combination, but I too am waiting anxiously for the post on the Levain cookies…..:-)

kimberleyblue May 15, 2008 at 5:41 pm

Oh, that sounds like a delightful cake! Lemon is great with ginger. Yum!

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