Gingerbread House Bundt Cake

By ctozzi

Fairytale gingerbread houses became popular among American bakers during the late 19th century, when children and adults flocked to see the now-classic holiday opera, Hansel und Gretel. Today, our Gingerbread House Bundt Pan makes it easy to bake an intricately sculpted dessert that's perfect for seasonal celebrations.

Durable cast aIuminum construction ensures uniform baking, while the premium nonstick interior provides foolproof release and easy cleanup. You can highlight the cake's whimsical design with snowy drifts of confectioner' sugar or embellish your gingerbread cottage with colourful icing and candy decorations. Our cake pan is made in the USA by NordicWare, creators of the original Bundt cake pan.

Ingredients

• FOR CAKE:
• 2 2/3 cups (345g) cake flour
• 1 TBS GROUND GINGER
• 2 TSP. BAKING POWDER
• 1 TSP. SALT
• 1 1/2 TSP. GROUND CINNAMON
• 1/4 TSP. FRESHLY GRATED NUTMEG
• 1 1/4 CUPS (310 mL) MILK
• 2 TSP. VANILLA EXTRACT
• 16 TBS. (2 STICKS/250 G) UNSALTED BUTTER
• 1 CUP (125g) GRANULATED SUGAR
• 3/4 CUP (185G) FIRMLY PACKED LIGHT BROWN SUGAR
• 4 EGGS
• 1/3 CUP(60 G) FINELY CHOPPED CRYSTALLIZED GINGER
• FOR GLAZE (OPTIONAL):
• 1/2 CUP (125) GRANULATED SUGAR
• 1 TBS. GRATED FRESH GINGER
• 1/4 CUP (60 ML) WATER
• 1 TSP. GOUND GINGER

Preparation

Step 1

Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 325°F (165°C). Using a small pastry brush, brush the inside of the gingerbread house Bundt Pan with softened shortening or butter, making sure to coat the detailing in the pan. Dust with flour or cake flour; tap out excess flour.

To make the cake, over a sheet of waxed paper, sift together the flour, ground ginger, baking powder, salt, cinnamon and nutmeg. In a small bowl, stir together the milk and vanilla. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and brown sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.

Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the crystallized ginger.

Spoon the batter into the prepared pan and spread it to the outer edges, making sure the batter reaches all the detailing at the top of the pan. Bake until the cake is golden and a toothpick inserted into the center comes out clean, 65 to 70 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.

Meanwhile, make the glaze: In a small saucepan over medium-high heat, combine the granulated sugar, fresh ginger, water and ground ginger. Heat, stirring, until the sugar is dissolved, 3 to 5 minutes. Remove from the heat and let steep for 15 minutes. Just before using, reheat the glaze, then strain it through a fine-mesh sieve into a small bowl.

Tap the Bundt pan gently on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the ran onto the rack and lift off the pan. Using a pastry brush, brush the warm cake with the warm glaze. Let the cake cool completely, at least 2 hours, before serving. Serves 16.

WILLIAMS-SONOMA KITCHEN