Ginger Spice Bundt Cake with Brown Sugar Sauce
Be sure to use eggs and buttermilk at room temperature for a fine and delicate crumb. Serve with whipped cream.
- Brown Sugar Sauce:
- 1 cup buttermilk
- 2 eggs
- 1 egg white
- 1-1/2 tsp vanilla
- 2-3/4 cups sifted cake-and-pastry flour
- 1-2/3 cups granulated sugar
- 2-1/2 tsp baking powder
- 2-1/2 tsp ground ginger
- 1-1/4 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1/2 cup finely diced crystallized ginger
- 2/3 cup packed light brown sugar
- 1/4 cup unsalted butter
- 1/4 cup whipping cream
- 1 tbsp brandy or rum, (optional)
- 1 pinch salt
In small bowl, whisk together 3/4 cup (175 mL) of the buttermilk, eggs, egg white and vanilla.
In large bowl and using hand mixer on low speed, mix together flour, sugar, baking powder, ground ginger, cinnamon, baking soda, cloves, nutmeg and salt. Mix in butter and remaining buttermilk; beat at medium-high speed for 2 minutes. Beat in egg mixture, in thirds, beating for 30 seconds after each addition. Fold in crystallized ginger.
Spread in greased and floured 10-inch (3 L) Bundt pan; swirl with knife to remove air bubbles. Smooth top. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan on rack for 10 minutes. Loosen cake from edges of pan; invert onto rack and let cool completely. (Make-ahead: Cover and let stand for up to 24 hours.)
Brown Sugar Sauce: In small saucepan, bring sugar, butter and cream to boil, stirring; boil until sugar is dissolved, about 2 minutes. Stir in brandy (if using) and salt. (Make-ahead: Refrigerate in airtight container for up to 24 hours; rewarm.) Serve with cake.