Gingerbread Bundt Cake with Orange Rum Glaze

In this December edition of Kirkwood Lifestyle Magazine, I submitted the gingerbread bundt cake with an orange rum glaze recipe. The holidays are usually defined by the warming, spiced combination of ginger, cinnamon, nutmeg, allspice, and clove, but making gingerbread is not always a fun short task.  This cake is a quick fix to getting those classic holiday gingerbread flavors without all the labor-intensive work.   The Orange Rum glaze is just a microphone to those flavors.  The bright notes of orange, and the spiked tons of rum, help to round out the complete flavors of the holidays.

To note, bundt pans can be tricky when removing your cake at the end.  A great preventative step for sticking cake is to use Bakers Joy and rub down your pan.   Bakers Joy can be found in most supermarkets, but it is also made from three ingredients in your cupboard.   Equal parts shortening, flour, and vegetable oil.  Combine those three until smooth.   This mixture is shelf stable and will be good for up to six months.   If you plan to bake a lot, these will be your new best friends.

Now, if you want to live dangerously, and feel confident in your pan-greasing abilities, then an alternative to a broken or torn-apart bundt cake would be to create a little trifle dessert.   Layer the cake between layers of whipped cream and maybe even orange marmalade.

Gingerbread Bundt Cake with an Orange Rum Glaze

A fun new take on the gingerbread flavor. The warming spices of cinnamon, ginger and nutmeg pop with the brightness of citrus glaze

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Ingredients

  

Gingerbread Bundt Cake

• 2 ½ cup all-purpose flour
• 3 tsp ground ginger
• 3 tsp ground cinnamon
• 3 tsp ground nutmeg
• 1 tsp ground cloves
• 1 tsp ground allspice
• ½ tsp salt
• ¼ tsp baking soda
• 1 tsp baking powder
• 12 Tbsp unsalted butter, at room temperature
• 1 ½ cup brown sugar, packed
• 2 large eggs
• ½ cup molasses
• 1 cup water

Orange Rum Glaze

• ¼ cup orange juice
• 1 Tbsp orange zest
• 2 Tbsp spiced rum
• ¼ tsp ground cinnamon
• ¼ tsp ground ginger
• 1 ½ cup powdered sugar

Instructions

 

Gingerbread Bundt Cake

• Preheat the oven to 350°F. Lightly grease a 10- to 12-

  cup bundt-style pan
• In a large bowl, whisk together the flour, spices,

  salt, baking soda, and baking powder. Set aside.
• In mixing bowl, cream together sugar and butter for about 6 to 8 minutes until fluffy. Add in the eggs one at a time, until they are well combined. Scrape down the bowl before each addition. Once eggs are combined, add in molasses.
• Add the flour mixture in three additions alternately with water, starting and ending with flour. Mix until smooth.
• Pour the batter into the prepared pan, smoothing the top. Bake for 55 to 65 minutes or until a cake tester comes out clean when poked in the center.
• Remove the cake and let cook for 10 minutes. Turn your bundt pan over onto a cooking rack and allow to cool completely. While the pan is hot, brush the glaze over the cake. It will absorb itno the hot cake, and when cooled will leave a sugary sweet outside crust.

Orange Rum Glaze

• Add orange juice and zest to a bowl and let sit for 5 minutes. This will amplify the flavor. This step can be skipped if time constraints.
• Then mix together remaining ingredients until well combined.

Notes