Gingerbread Bundt Cake

Gingerbread Bundt Cake
It is not a simple Cake, it is a festive, spicy and very aromatic Cake. As you prepare it and its aromas flood your kitchen you will automatically have the desire, the mood to sing the carols softly, whatever Christmas carols come to your mind even if you are particularly dissonant.
It is a cake with molasses, with sweets ginger and lots of spices, filled with the inside of it with fluffy cheese cream. Outwardly a candied sugar cloud is all it takes to let its perfumes overflow and disperse in our palate.

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work: 20′ time: 1h:10′ easy:

Gingerbread Bundt Cake Gingerbread Bundt Cake

Cheese Filling

  • 200g (7.1oz) cream cheese, at room temperature
  • 100g (3.5oz) sour cream, thick, cold
  • 70g (2.5oz) softened butter
  • 3 tbsp icing sugar
  • 1 tsp vanilla extract
First we prepare the filling of the cake.
In the bowl of a stable mixer, put the sour cream and whisk it for a while. Add the cream cheese and the butter. We beat them for 1'-2' and add the powdered sugar and vanilla or lemon juice or both. We beat again to join the ingredients and make the velvety cream. Put it in the refrigerator for a while until you need it.

Cake Ingredients (12 servings)

  • 300g (10.6oz) all-purpose flour
  • 1 tbsp baking powder
  • 70g (2.5oz) vegetable oil
  • ½ tsp salt
  • 200g (7.1oz) sugar
  • 70g (2.5oz) molasses
  • 2 tsp vanilla extract
  • 250g (8.8oz) fresh milk
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 1 golden apple
  • 80g (2.8oz) crystallised ginger, chopped (optional)
  • sugar powder for sprinkling
In a large bowl, pour the oil, salt, sugar, molasses, vanilla extract and milk. Stir with the wire. Add the apple scraped with its peel to the kitchen scraper straight up from the cake mix.
Add the spices and flour together with the baking powder and mix them gradually and for a long time without hitting it. Finally pour the chopped ginger.
Pour half the mixture into a large baking form, buttered and floured or only buttered if it is a silicone form.
Take the mixture of cream from the refrigerator and put spoonfuls of it on the mixture of the cake into the form around the surface.
From above, pour the rest of the cake mixture to cover the cream.
Bake in preheated air oven at 180℃ (356℉, Gas Mark:4.2) for 45'-55'. Taste with skewers.
Remove the form from the oven and allow it to cool down almost completely, then turn over the grill. In serving we sprinkle with a little shreds.
Gingerbread Bundt Cake Gingerbread Bundt Cake Gingerbread Bundt Cake Gingerbread Bundt Cake Gingerbread Bundt Cake

Author Zambia G. Sifaki