Gingerbread Cake with Lemon Glaze

This holiday season I’m spreading warmth with a Gingerbread Bundt Cake drizzled with a zesty lemon glaze!

Ingredients:

2 1/2 cups all-purpose flour

2 sticks (1 cup) unsalted butter, at room temperature

2 tsp baking soda

1/2 tsp ground cinnamon

2 Tbl Gingerbread Spice Blend

1 tsp fine salt

1 cup packed light brown sugar

2 large eggs

1 tsp pure vanilla extract

1 cup unsulphured molasses

1 cup boiling water

Directions:

For the cake: Preheat the oven to 350°. Butter and flour a 10 cup Bundt pan.

Stir together the flour, baking soda, cinnamon, gingerbread blend and salt in a large bowl and set aside.

Combine the brown sugar and butter in another large bowl and beat with an electric mixer on high speed, scraping down sides of bowl with a rubber spatula as needed, until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until combined (it's fine if the mixture looks a little curdled).

Stir the molasses into the boiling water in a large spouted measuring cup. With the mixer on low speed, add the flour mixture to the butter mixture in 3 additions, alternating with the molasses mixture, beginning and ending with the flour. Scrape down the sides of the bowl, increase the speed to medium and beat just until smooth. 

Pour batter into the Bundt pan a bake for 40-45 minutes or until tooth pick comes out with a few crumbs on it.

When the cake comes out of the oven set the pan on a wire rack for 10 minutes before turning the Bundt out onto the rack to cool. If you try to turn the cake out any earlier it might break, as the structure of cakes aren’t fully set fresh from the oven. If you try to turn it out much later the sugars in the cake make the outside of the cake a little sticker mean the cake may stubbornly stick to the pan.

Lemon Glaze

Ingredients:
Juice of 1 lemon
 1 ½ cups powdered sugar

Instructions:

In a small sauce pan, add the powdered sugar and lemon juice. On medium high heat bring to a bubble and stir until the sugar is dissolved.

While the glaze is still warm brush on the cake while it’s still warm from the oven.