funky gingerbread cakes
The wind is blowing, there’s a chill is in the air and the holidays are just around the corner. It’s a great time to bake something sweet and spicy like gingerbread cake that warms and delights with a fragrant scent and spirited bite.
This recipe is from the Holiday 2010 issue of Cook’s Illustrated magazine. Instead of using the stout that was called for it’s made with Dr. Funk Dunkel, a delicious Bavarian-style dark lager made by Phillips Brewing Company, a microbrewery in Victoria, B.C.
(If you don’t have Dr. Funk in your area, any dark porter, stout or dark lager will do.) There is a triple hit of ginger; fresh, ground, and a nice little surprise of ginger ale in the glaze, giving it multi layers of “funkified” flavour! Using mini-bundt cake molds instead of the usual single big cake mold is a nice change up. You can then conveniently wrap a few cakes, to give to favorite folks over the holiday season that deserve a tasty treat with personality!
Makes 6 – 1 cup mini gingerbread cakes
- 1 cup unsalted butter, plus extra for greasing molds
- 1 1/4 cups unbleached white flour, plus extra for flouring pan
- 1 teaspoon baking powder
- scant ½ teaspoon baking soda
- scant ½ teaspoon fine sea salt
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 1/8 teaspoon freshly ground black pepper
- 2 large eggs, room temperature
- ¾ cup white sugar
- 2 teaspoons freshly grated ginger
- 3/8 cup of dark molasses
- 3/8 cup of Dr. Funk Dunkel, stout or porter
- 1 cup of icing/confectioners’ sugar
- 2 tablespoons ginger ale
- ½ teaspoon ground ginger
Position oven rack in middle oven and preheat oven to 375F.
Grease and flour the Bundt molds.
Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
Melt butter in saucepan over medium heat until slightly bubbling.
Stir in ground ginger, cinnamon, allspice and pepper until fragrant (about 30 seconds). Remove from heat and let cool slightly.
Whisk eggs, sugar, and fresh ginger in a large bowl until light and frothy. Stir in melted butter mixture, molasses, and dunkel (or what ever beer/brew you are using) until incorporated.
Whisk flour mixture into the egg mixture until no lumps remain.
Pour batter into prepared molds and gently tap to ensure no air bubbles are trapped.
Bake at 375 degrees F for about 20 minutes or until a toothpick or cake tester pick inserted into one of the cakes comes out clean. Cool cakes for about 10 minutes then turn onto a wire rack and let cool completely before glazing.
Whisk icing sugar, ginger ale and ground ginger in a bowl until smooth. Pour the glaze over the cooled cakes. Let set at least 15 minutes. Cakes can be stored wrapped at room temperature for about 2 days.
If desired a bit of candied ginger can be sprinkled over the top for decoration.
Note: If you’d prefer to make one large Bundt style cake, double the recipe and pour into a 12 cup cake mold and bake for about 45 minutes, or until inserted toothpick or cake tester pick comes out clean. Let cake cool for about 20 minutes then turn onto a wire rack and let cool completely before glazing.