If you’re looking for a seasonal stunner to feature at your next holiday gathering, this tall, dreamy Bundt cake fits the bill. A medley of spices — including black pepper and freshly grated ginger — infuses each bite with deep, complex gingerbread flavor, and a sour cream glaze poured on top provides the perfect finishing touch. Don’t forget the pomegranate arils — they add festive pops of texture and color that make each slice extra special.
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- Yields:
- 20 serving(s)
- Total Time:
- 1 hr 15 mins
- Cal/Serv:
- 316
Ingredients
Cake
-
Melted unsalted butter, for greasing
- 1 1/2 c.
granulated sugar, plus more for coating pan
- 3 c.
all-purpose flour
- 1 tsp.
baking soda
- 1 tsp.
ground ginger
- 1 tsp.
ground cinnamon
- 1/2 tsp.
ground allspice
- 1/2 tsp.
freshly grated nutmeg
- 1/2 tsp.
kosher salt
- 1/4 tsp.
freshly ground black pepper
- 1/4 tsp.
ground cloves
- 2/3 c.
unsalted butter (11/2 sticks), at room temperature
- 1 tsp.
freshly grated ginger
- 2
large eggs, at room temperature
- 1 tsp.
pure vanilla extract
- 1 c.
molasses
Glaze
- 2 1/4 c.
confectioners’ sugar plus more if needed, sifted
- 1/4 c.
sour cream
- 1 tbsp.
plus 2 teaspoons heavy cream, plus more if needed
- 1/4 tsp.
pure vanilla extract
-
Pinch of salt
-
Pomegranate arils, for topping
-
Freshly cracked black pepper
Directions
-
- Step 1Make cake: Heat oven to 350°F. Grease 91/2-inch (10-cup) Bundt pan with melted butter, then sprinkle with granulated sugar, tapping to coat, making sure to get into all ridges.
- Step 2In medium bowl, whisk together flour, baking soda, and spices.
- Step 3In stand mixer, beat butter, granulated sugar, and grated ginger on medium-high until light and fluffy, 3 to 4 minutes. Beat in eggs 1 at a time, scraping bowl after each addition. Beat in vanilla.
- Step 4In 4-cup measuring cup or medium bowl, stir molasses into 1 cup hot water. With mixer on low, add flour mixture to butter mixture in 3 increments, alternating with molasses mixture, until just combined.
- Step 5Pour batter into prepared pan and smooth top. Bake until toothpick inserted into center comes out clean, 45 to 55 minutes. Let cool in pan on wire rack 20 minutes. Using small offset spatula, gently loosen edges and invert onto rack. Let cool completely.
- Step 6Meanwhile, make glaze: In medium bowl, whisk together confectioners’ sugar, sour cream, heavy cream, vanilla, and salt, adding more confectioners’ sugar or heavy cream if needed, until thick and pourable.
- Step 7Pour glaze over cake and garnish with pomegranate arils and freshly cracked black pepper. Let set 15 minutes before serving.
NUTRITIONAL INFORMATION (per serving): About 316 cal, 9 g fat (5.5 g saturated), 3 g protein, 133 mg sodium, 57 g carbohydrate, 1 g fiber
Did you make this recipe? Comment below!
Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).
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Source : Goodhousekeeping
