As far as traditional holiday flavors go, gingerbread reigns supreme not only
in the U.S. but throughout much of Europe as well. We've packaged up the flavor
in our own spice blend, and it's featured here in this extra moist and tender gingerbread
cake. Topped with a rum glaze, this holiday dessert is sure to win over your guests.
2 1/2 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons gingerbread spice*
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup (12 tablespoons) unsalted butter, at room temperature
1 1/2 cups brown sugar, packed
2 large eggs
1/2 cup molasses
1 cup water
* or 2 1/2 teaspoons ginger, 1 1/2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2
teaspoon cloves, and 1/2 teaspoon allspice
1/3 cup rum or water
1/2 teaspoon gingerbread spice*
3/4 cup granulated sugar
* or 1/4 teaspoon ginger and 1/4 teaspoon cinnamon
Heat the oven to 350 degrees F. Lightly grease a 10- to 12-cup Bundt-style
In a large bowl whisk together the flour, gingerbread spice, salt, baking soda,
and baking powder. Set aside.
In a separate bowl, beat together the butter and sugar until fluffy.
Add the eggs one at a time, beating well and scraping the bottom and sides of
the bowl after each addition. Stir in the molasses.
Add the flour mixture in three additions alternately with the water, starting
and ending with the flour. Mix just until smooth.
Pour the batter into the prepared pan, smoothing the top.
Bake the cake for 55 to 65 minutes, or until a cake tester inserted into the
center comes out clean.
While the cake is baking, make the glaze by stirring together the water spice
and sugar. Set aside.
Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it
out onto a rack.
Brush the cake with the glaze, and allow it to cool completely before serving.
Yield: one 10- to 12-inch cake | Hands-on time: 15 to 25 min
Baking time: 55 to 1 hr 5 min
Tip from our bakers:
While you're waiting to turn the cake out of the pan, the sugar in the glaze
will settle to the bottom of the bowl. Simply stir the glaze again to reincorporate
all the ingredients. You can also heat the glaze until all the sugar has dissolved
and the liquid is translucent.
Recipe and photo credit (used with permission):
King Arthur Flour