Monday, November 26, 2018

Gingerbread Bundt Cake for Cake Day

Today, 26 November, is Cake Day.  Who knew  there was such a thing?  I didn't until I saw it mentioned in the newspaper today.  How exciting!  

Of course, I had to make a cake to celebrate Cake Day.  I recently received an email from the Mill House Kitchen as part of their Six Weeks of Christmas campaign which featured a recipe for a Gingerbread Bundt Cake with Maple Icing from Kath of Kulinary Adventures of Kath.  This cake looked and sounded delicious, and is very seasonally appropriate, so that is the cake I chose to make for Cake Day. You can find the recipe on Kath's blog here.

I somehow managed to leave the ginger tea out of the batter, as I had it cooling in the freezer while I did other things towards making the cake.  I was worried the cake might be a little dry as a result, but it wasn't, so clearly it is a forgiving recipe.    I also subbed in rice malt syrup for the molasses, as I did not have any molasses in the pantry.

This cake smelled amazing as it baked, with the brown sugar, cinnamon, cardamom, nutmeg, ginger and allspice scents wafting through the kitchen.  The resulting cake was soft, moist (despite the lack of tea!) and warmly spiced.  It is a cake that tastes like Christmas.

The maple icing added a lovely extra level of caramel flavour to the cake.  Red currants are a little hard to find, so I left them off as decoration.  The soft drips of maple icing were enough decoration, I think. 

If you are a fan of Christmas spices and like gingerbread, I recommend downloading the recipe for this cake at the link above and giving it a try.  It is a wonderful, Christmassy cake which holds plenty of promise for the holidays, and is sure to delight most tasters. 


Lorraine @ Not Quite Nigella said...

Ooh I really want to give this a try as it sounds delicious!

Kath said...

I am so excited you made the cake!! And so glad it turned out so well too (despite the lack of tea! Good to know it works without it!). And yes red currants are so hard to find, I always freeze them when I do actually find them (they are often available in the week leading up to Christmas I've found), but like you say the icing is more than enough for the decoration! Xoxo

Cakelaw said...

Thank you for the recipe. Of the three things I took to work this week (or in fact for quite a while!), this is the one that generated the biggest buzz - everyone remarked how much they liked it.