Ginger Spice Bundt Cake with Brown Sugar Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Ginger Spice Bundt Cake with Brown Sugar SauceBe sure to use eggs and buttermilk at room temperature for a fine and delicate crumb. Serve with whipped cream.1 user reviews.
Ginger Spice Bundt Cake with Brown Sugar Sauce

This recipe makes 12 servings

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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 cup buttermilk
  • 2 eggs 2 eggs
  • 1 egg white 1 egg white
  • 1-1/2 tsp vanilla 1-1/2 tsp vanilla
  • 2-3/4 cups sifted cake-and-pastry flour 2-3/4 cups sifted cake-and-pastry flour
  • 1-2/3 cups granulated sugar 1-2/3 cups granulated sugar
  • 2-1/2 tsp baking powder 2-1/2 tsp baking powder
  • 2-1/2 tsp ground ginger 2-1/2 tsp ground ginger
  • 1-1/4 tsp cinnamon 1-1/4 tsp cinnamon
  • 1/2 tsp baking soda 1/2 tsp baking soda
  • 1/4 tsp ground cloves 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
  • 1/4 tsp salt 1/4 tsp salt
  • 3/4 cup unsalted butter , softened3/4 cup unsalted butter, softened
  • 1/2 cup finely diced crystallized ginger 1/2 cup finely diced crystallized ginger
  • Brown Sugar Sauce:
  • 2/3 cup packed light brown sugar 2/3 cup packed light brown sugar
  • 1/4 cup unsalted butter 1/4 cup unsalted butter
  • 1/4 cup whipping cream 1/4 cup whipping cream
  • 1 tbsp brandy , (optional)1 tbsp brandy or rum, (optional)
  • 1 pinch salt 1 pinch salt

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

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