Gingerbread Bundt Cake with Spiced Mascarpone Glaze
Servings:
16
prep time:
30 mins
cook time:
1 hour 30 mins
Total time:
2 hours 0 mins
Ingredients
BUNDT
-
2 cups all-purpose flour
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1 ½ teaspoons baking powder
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½ teaspoon baking soda
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2 tablespoons ground ginger
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1 teaspoon ground cinnamon
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¼ teaspoon ground cloves
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¼ teaspoon nutmeg
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¼ teaspoon allspice
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pinch ground cardamom
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1 cup water, (you can also use a cup of leftover coffee for added flavor)
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1 cup dark molasses, not blackstrap
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3 large eggs
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1 cup dark brown sugar
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1 cup granulated sugar
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½ cup vegetable oil
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Vermont Creamery Mascarpone or Vermont Creamery Crème Fraîche
¾ cup
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½ cup red currants or pomegranates, if desired
ICING
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Vermont Creamery Mascarpone or Vermont Creamery Crème Fraîche
¼ cup
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⅓ cup milk
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2 cups powdered sugar
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1 teaspoon vanilla extract
Directions
- Heat oven to 350º Butter and flour Bundt pan; set aside
- Whisk flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, all spice, and cardamom in medium bowl. Set aside
- Combine water and molasses in small saucepan over medium high heat, stirring until mixed. Set aside and let cool slightly.,Whisk oil, sugars, and egg in a separate bowl until well mixed. Add cooled molasses mixture; stir until combined.,<em>Reserve 1/4 cup of mascarpone or crème fraîche for the icing</em>. Stir remaining 3/4 cup into molasses mixture. Gradually fold in dry ingredients. Pour into prepared Bundt pan.,Bake cake 50-55 minutes or until set and a tester inserted into center comes out clean. Let cool in the pan 15 minutes, then gently turn cake out onto cooling rack.,Combine<em> reserved 1/4 cup mascarpone or crème fraîche</em>, milk, and vanilla in small bowl. Stir until smooth. Stir in powdered sugar until a glossy icing forms. If too stiff, add a little additional milk. Drizzle icing over cooled cake; sprinkle with red currants or pomegranates for a festive and bright flavor.
