You guys something crazy has happened and somehow I am 34 weeks pregnant today. How did this go by so fast? To be honest, I always had a hunch that October through the end of December would fly as it’s my favorite time of the year, but still I’m caught by surprise. I feel equal parts ready and excited to meet my little babe, but also glad that I have another 4-8 weeks to go so I can finish up preparing things and get mentally ready.
I also need the next few weeks to continue to make lots of great things in the kitchen so that when he does come I will still have recipes to share with you. I really have no idea what my life will be like come February, but I hope you’ll stick with me as I figure it out! :)
After making Easy One-bowl Pumpkin Bread, I had a yearning to figure out something similar for a dark, spicy Gingerbread, (which happens to be one of my favorite things ever.) The plan was for this to be in a loaf pan and be a slice-able bread/cake that I could make for gifts/guests. Well- I tried that with this recipe and if you saw the lava flow of batter spilling over the pan into the bottom of the oven you’d understand why that just didn’t work. (Too much batter for a loaf pan- darn!) So- I started over and decided a beautiful bundt would work just as well if not better. I rested easy as the batter barely filled the half-way mark, and it baked up just perfectly.
This gingerbread certainly doesn’t need any frosting or icing and would be perfect as is or even with a drizzle of powdered sugar, but I can’t resist the look of a bundt with gooey icing dripping down. (Evidence- Caramel Latte Bundt Cake and Pumpkin Buttermilk Bundt Cake…I also seem to really like shooting these on pewter trays) So- I made a lemon cream cheese icing and topped the whole thing with some chopped candied ginger. The end result- so super good you guys. And the best part? It gets even better on the second and third days. I brought this one to my birth class but kept the botched up over-flowed one (which was ugly but tasted great) and we are still absolutely loving it 5 days later. Somehow the spices and flavors get better and stronger, and the texture becomes even more soft and moist if possible. This one is a keeper for sure!
- 1/2 cup white sugar
- 1/2 cup plus 2T vegetable oil, I used coconut
- 1 egg
- 1 cup molasses
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 3 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/8 teaspoon ground cayenne pepper
- 1/2 teaspoon salt
- 1 cup hot water
For the glaze:
- 2 oz. cream cheese
- 2 cups powdered sugar
- zest and juice of a lemon
- milk for thinning
- Candied ginger for garnish, optional
- Preheat oven to 350 degrees F. Grease and flour a 9 inch bundt pan (or a 9-inch square pan) and set aside.
- In a large bowl, whisk together the sugar and oil. Add in the egg, and mix in the molasses, whisking until smooth.
- Sprinkle the flour over the sugar/oil mixture and then follow by sprinkling the spices, baking soda and salt over the flour.
- Stir, starting with gently combining the dry ingredients, then working the wet into the dry until almost completely incorporated.
- Add the hot water and gently whisk until mixture is smooth and well combined- (though a few small lumps are fine.)
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Soften the cream cheese. (I like to melt it for about 45 seconds in the microwave.) and whisk in 2 cups of powdered sugar. Add in the lemon zest and juice and continue to whisk. To thin the glaze out- add a teaspoon of milk at a time until you reach the desired consistency. (If you thin it out too much you can add more powdered sugar it's as thick as you like.)
- Drizzle over cooled cake and top with candied ginger if desired.
Recipe adapted from: All Recipes
Nutrition Information:Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g