Ginger Spice Bundt Cake with Brown Sugar Sauce

By The Canadian Living Test Kitchen

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Ginger Spice Bundt Cake with Brown Sugar Sauce

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	459459 cal
pro	5 g5g pro
total fat	19 g19g total fat
sat. fat	11 g11g sat. fat
carb	69 g69g carb
fibre	1 g1g fibre
chol	80 mg80mg chol
sodium	210 mg210mg sodium
potassium	370 mg370mg potassium
% RDI:	-
calcium	1010 calcium
iron	3030 iron
vit A	1717 vit A
vit C	77 vit C
folate	1515 folate

Be sure to use eggs and buttermilk at room temperature for a fine and delicate crumb. Serve with whipped cream.

Ingredients

1 cup buttermilk 1 1cup cupbuttermilk
2 eggs 2 2eggeggs
1 egg white 1 1egg whiteegg whites
1-1/2 tsp vanilla 1-1/2 1-1/2tsp tspvanilla
2-3/4 2-3/4cups cupssifted cake-and-pastry flour
1-2/3 cups granulated sugar 1-2/3 1-2/3cups cupsgranulated sugar
2-1/2 tsp baking powder 2-1/2 2-1/2tsp tspbaking powder
2-1/2 tsp ground ginger 2-1/2 2-1/2tsp tspground ginger
1-1/4 tsp cinnamon 1-1/4 1-1/4tsp tspcinnamon
1/2 tsp baking soda 1/2 1/2tsp tspbaking soda
1/4 tsp ground cloves 1/4 1/4tsp tspground cloves
1/4 tsp ground nutmeg 1/4 1/4tsp tspground nutmeg
1/4 tsp salt 1/4 1/4tsp tspsalt
3/4 cup unsalted butter , softened3/4 3/4cup cupunsalted butter, softened
1/2 1/2cup cupfinely diced crystallized ginger
Brown Sugar Sauce:
2/3 cup packed light brown sugar 2/3 2/3cup cuppacked light brown sugar
1/4 cup unsalted butter 1/4 1/4cup cupunsalted butter
1/4 cup whipping cream 1/4 1/4cup cupwhipping cream
1 tbsp brandy , (optional)1 1tbsp tbspbrandy or rum, (optional)
1 pinch salt 1 1pinch pinchsalt

Preparation

In small bowl, whisk together 3/4 cup (175 mL) of the buttermilk, eggs, egg white and vanilla.

In large bowl and using hand mixer on low speed, mix together flour, sugar, baking powder, ground ginger, cinnamon, baking soda, cloves, nutmeg and salt. Mix in butter and remaining buttermilk; beat at medium-high speed for 2 minutes. Beat in egg mixture, in thirds, beating for 30 seconds after each addition. Fold in crystallized ginger.

Spread in greased and floured 10-inch (3 L) Bundt pan; swirl with knife to remove air bubbles. Smooth top. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan on rack for 10 minutes. Loosen cake from edges of pan; invert onto rack and let cool completely. (Make-ahead: Cover and let stand for up to 24 hours.)

Brown Sugar Sauce: In small saucepan, bring sugar, butter and cream to boil, stirring; boil until sugar is dissolved, about 2 minutes. Stir in brandy (if using) and salt. (Make-ahead: Refrigerate in airtight container for up to 24 hours; rewarm.) Serve with cake.

Source : Canadian Living Magazine: January 2010