Ginger Bread - from Delicious

Ginger Bread - from Delicious
Ginger Bread - from Delicious

PREP TIME

30

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

Ingredients

  • Whole Black Peppercorns

  • Whole Cloves

  • Whole Cardamom

  • 1

    Cinnamon Stick

  • 2

    cups flour

  • 1

    tsp baking powder

  • 1

    tsp baking soda

  • 1/2

    tsp salt

  • 3

    large eggs

  • 1

    large egg yolk

  • 1

    cup sour cream

  • 1 1/2

    sticks unsalted butter, at room temperature

  • 1

    cup sugar

  • 2

    large pieces fresh ginger root (1/4 cup tightly packed when finely grated)

  • zest from 2 o 3 oranges (1 1/2 tsp finely grated)

  • SOAK

  • 1/2

    cup bourbon

  • 1 1/2

    tablespoon sugar

  • GLAZE

  • 1/4

    powdered sugar, sifted

  • 5

    tsps orange juice

Directions

Preheat oven to 350 degrees. Butter and flour a 6 cup Bundt pan. Grind the peppercorns, cloves and cardamom and measure out 1/4 tsp of each. Grind the cinnamon stick and measure out 1 tsp. Whisk the flour with the baking powder and baking soda, spices and salt in a small bowl. In another small bowl, whisk eggs and egg yolk into the sour cream. Set aside. Cream the butter and sugar in a stand mixer until the mixture is light, fluffy and almost white. This should take about 3 minutes. Grate the ginger root - this is a lot of ginger - and the orange zest. Add them to the butter/sugar mixture. Beat the flour mixture and the egg mixture, alternating between the two into the butter until each addition is incorporated. The batter should be a luxurious as mousse. Spoon batter into the prepared pan and bake for about 40 minutes, until cake is golden and a wooden skewer comes out clean. Remove to a rackand cool in the pan for 10 minutes. SOAK: While the cake cools, simmer the bourbon and sugar in a small pot for about 4 minutes. It should reduce to about 1/3 cup. While the cake is still in the pan, brush half the bourbon mixture onto the bottom of the cake with a pastry brush. Let the syrup soak in for a few minutes, turn the cake out onto a rack. Gently brush the remainder of the bourbon mixture all over the cake. GLAZE: Once the cake is cooled, mix the sugar with the orange juice and either drizzle the glaze randomly over the cake or put into a squeeze bottle and do a controlled drizzle.

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