Sweet And Simple: A Festive Gingerbread Cake

It’s time to get on with our festive baking with this Gingerbread Cake recipe! Step on over here and get the most delicious Festive Gingerbread Cake with Sugared Rosemary from The Sweet and Simple Kitchen!

According to Epicure & Culture, gingerbread was sacred, and the only time it was allowed to be made by the general public was during Christmas and Easter. So, that’s probably why it’s seen as a Christmas delicacy.

This Gingerbread Cake is warmly spiced – but not overwhelmingly so, and all kinds of moist deliciousness; It’s the perfect addition to your holiday table.

TO PREPARE THE PAN:

1/ 2 tablespoon flour
1/ 2 teaspoon Simply Organic Ground Cinnamon
1/ 2 teaspoon Simply Organic Ground Ginger
1 tablespoon unsalted butter, softened

FOR THE GINGERBREAD CAKE:

3 cups all purpose flour
1 teaspoon baking soda
1/ 2 teaspoon baking powder
1/ 2 teaspoon salt
1 tablespoon Simply Organic Ground Ginger
1 1/ 2 teaspoon Simply Organic Ground Cinnamon
1/ 4 teaspoon Simply Organic Ground Nutmeg
1/ 4 teaspoon Simply Organic Ground Cloves
1 cup unsalted butter, softened
1 1/ 2 cups dark brown sugar
1/ 2 cup molasses
1 tablespoon Simply Organic Pure Vanilla Extract
4 eggs, at room temperature
1 cup buttermilk, at room temperature

CINNAMON GINGER GLAZE

3/ 4 cup powdered sugar
1 tablespoon maple syrup
2 tablespoons whole milk
1/ 2 teaspoon Simply Organic Ground Cinnamon
1/ 2 teaspoon Simply Organic Ground Ginger

METHOD

STEP 1
Preheat oven. Mix ½ tablespoon flour, ½ teaspoon cinnamon and ½ teaspoon of ginger together in a small bowl. Use the softened butter to coat the entire bundt pan, making sure to get butter into all of the nooks and crannies. Take the flour and spice mixture and sprinkle it onto the buttered bundt pan. Turn the bundt pan, tapping the sides while you do so, to coat the entire thing with flour and spices. Tap the excess flour and spices into a large mixing bowl and set both aside.

STEP 2
In the same mixing bowl that contains the excess flour and spices, add remaining flour, baking soda, baking powder, spices and salt and whisk until well combined. Set aside.

STEP 3
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar until light and fluffy, about 5 minutes. Add molasses and vanilla and beat until incorporated. Add room temperature eggs, one at a time, and beat until well combined.

STEP 4
Scrape down sides and bottom of bowl. Add 1/3 of the dry ingredients followed by 1/3 of the buttermilk. Alternate until all of the ingredients have been incorporated.

STEP 5
Bake for 30-40 minutes, or until the top of the cake is firm to the touch when you gently press the top. Cool for 20 minutes in the pan and then turn out onto a rack to cool to room temperature before glazing.

STEP 6
To make the glaze, whisk all ingredients together until smooth and there are no lumps. If you find your glaze is too thick, add a bit more liquid, 1 teaspoon at a time until desired consistency is achieved. Alternatively, if your glaze is too runny, add more powdered sugar 1 teaspoon at a time.

STEP 7
Once your cake is cooled, place a piece of parchment under the cooling rack and use a spoon to drizzle the glaze over top. Allow glaze to set for 15 minutes before serving. Enjoy!

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