Monday, January 5, 2015

Yule: Gingerbread Bundt Cake

Yes, I know that Yule is already a couple of weeks behind us, and I wanted to post this sooner, but the flu and the holidays got in the way of that. I didn't want to save it for next year, so here it is. Besides, I am sure this cake is good to make any time during winter. Just change up the decorations.
The original recipe is from Laura's Bakery.

Gingerbread Bundt Cake: (serves 20)
- 360 gr butter
- 280 dark brown castor sugar
- 16 gr vanilla sugar
- 8 eggs
- 360 gr self rising flour
- 320 gr maple syrup (or other)
- pinch of salt
- 1.5 tbsp ginger powder
- 1.5 tbsp cinnamon
- 3 tsp nutmeg
- 150 gr white chocolate
- chocolate sprinkles
- chocolate holly leaves

Beat butter and both sugars creamy together. Add the eggs one by one, make sure one egg is absorbed before adding the next. Don't worry about the state of the batter at this point, because it has too many fluids, but it will be fine later on. Add the syrup and mix well, then add the flour, salt and spices. Now mix until you have a smooth batter. If your bundt cake pan is not silicone, you might want to line it with butter and some flour, but with my silicone one, this isn't needed. Add all the batter in the pan and bake the cake in a pre heated oven on 170 degrees for about 60-70 minutes.

Let the cake completely cool down before you start with the decorations. We actually baked the cake one day in advance, covered it up and let it stay overnight before we decorated it this next day. Melt the white chocolate au bain marie and pour it over the cake. I did a tablespoon at the time because I don't have much decorating experience and I just wanted to make sure it was evenly divided. I started with adding a couple of handfuls of chocolate sprinkles. And then gently placed the chocolate leaves on top. The latter should be fine because the melting temperature of white chocolate is lower than milk chocolate. Make sure the chocolate is completely set before serving.

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