Gingerbread Tunnel Cake
- 8 ounces cream cheese
- 1 egg
- 1/4 cup granulated
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
teaspoon ground ginger
- 3 1/2 cups all-purpose flour
- 1 tablespoon ground
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon
- 1/4 teaspoon ground cloves
- 3/4 cup unsalted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 3/4 cup mild
- 3 eggs
- 1 cup lukewarm milk (100 to 105 degrees F)
- 2 cups confectioners' sugar
- 2 to 3 tablespoons
- Crystallized ginger or sliced almonds, for garnish
- Filling: In medium-size bowl, beat cream cheese on medium speed until smooth.
- Beat in egg, sugar, flour, vanilla extract and ginger until blended.
- Heat oven to 350 degrees F. Lightly coat a 12-cup Bundt pan with nonstick cooking
- Cake: In medium-size bowl, whisk together flour, ginger, baking soda, cinnamon,
salt and cloves.
- In large bowl, beat together sugars until smooth and creamy, about 2 minutes.
- Beat in the molasses, scraping down side of bowl.
- Add eggs, one at a time, beating
well after each addition.
- On low speed, beat in flour mixture alternately with milk
in 3 additions, beginning and ending with flour.
- Pour half the batter into prepared
- Transfer filling to small plastic bag; snip off small piece from corner. Pipe
filling in ring into center of pan, trying to keep filling from touching side of
pan. Top with remaining batter, covering filling completely.
- Bake for 50 to 55 minutes or until a wooden pick inserted in center comes out
- Let cool in pan on wire rack for 5 minutes.
- Invert pan onto rack;
gently tap sides to release cake. Remove pan; let cool.
- Glaze: Sift confectioners' sugar into medium-size bowl.
- Stir in enough milk
until smooth and good glazing consistency. Pour over cake.
- Garnish with ginger or
almonds, if desired.
- Refrigerate, covered, up to 2 days.
Yield: 16 servings
Source: Family Circle - 11/19/02