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Ginger Bread - from Delicious

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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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