Ginger Bread - from Delicious
By á-47793
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
Details
Preparation time 30mins
Cooking time 70mins
Preparation
Step 1
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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