I’m going to give you a bonus recipe today in honor of the upcoming holiday, since I’m taking Friday off. But stay tuned for another recipe AND a video tomorrow!
This gingerbread bundt cake is a winter spice wonder. It’s moist, soft, and oh so perfect for Christmas. And since I don’t do Christmas, I’ll just eat it all anyway.
As a perk, this cake is finished off with brown butter icing. It’s pretty much the best cake ever. No bias here, of course!
I’m working on cozy holiday plans, and I’m very excited to curl up with my kids by the fire later this week while we watch movies. It’ll be great.
Just as exciting, the D.C. area is poised for 75-degree temps this Christmas Eve. Heck yeah! If we don’t get a white Christmas, can we get a tropical one instead? I’m down with that. It might be global warming, but let’s not talk about that right now.
This week, I’m still chugging away at work. Most school districts all over the country are on winter break, but my school system is insisting on three days of instruction this week, which means I will work through Wednesday and then run for the hills. It’s not that bad, except that people keep asking me how much I’m enjoying vacation, and I have to tell them that nope, not there yet. Gone are the days when winter break was two weeks long!
Okay, enough kvetching. I’ll talk about cake instead. Glorious, glorious cake.
This cake has all the elements of gingerbread: molasses, cinnamon, ginger, and lots of love. But it’s a cake, and it’s way too easy to eat about three slices at once. I don’t have gingerbread often, but when I do, I take it very seriously.
The brown butter icing takes just a few minutes to make, and it’s the perfect rich accompaniment to a dark, spicy cake. I can’t recommend it enough!
Stay tuned tomorrow for my next foray into food film. Until then, enjoy all the holiday sugar you can!
- Preheat the oven to 350. Coat a bundt pan with cooking spray and dust with flour. Set aside.
- In a bowl, combine the flour, salt, baking soda, and spices. Set aside.
- In the bowl of a stand mixer, cream the butter and brown sugar until light and fluffy. Add the egg and beat until smooth. Mix in the molasses until blended. Working alternately, beat in the flour and milk until all ingredients are incorporated and smooth.
- Bake for 45-55 minutes until a toothpick inserted into the center comes out clean.
- Cool for 10 minutes, and then invert onto a plate. Cool completely.
- When the cake is cool, make the brown butter icing. In a saucepan over medium heat, melt the butter and let it cook until golden in color, anywhere from 3-5 minutes. Remove the pan from the heat.
- Stir in the powdered sugar and vanilla and gradually add the milk until the mixture becomes spreadable. If the mixture is too thin, add more powdered sugar. If it's too thick, add more milk.
- Spread the icing over the cooled cake. Let it set.
- Slice and serve!