Gingerbread Bundt Cake: Because some of us are still Nostalgic for Holiday Baking

I have a confession. I really do love the warmth of gingerbread recipes. The nuttiness from the nutmeg, warmth from the cinnamon and ting from the ginger are all things I love in baking. This recipe is a great one because you can have a slice with your coffee in the morning or serve it in dessert fashion with a rum glaze that you can drizzle over at the end. Neither will disappoint I promise. You can also opt to use a loaf pan or two 9 inch pans, whatever you already have in your repertoire.

Ingredients:

Cake

• 2 1/2 cups All-Purpose Flour

• 2 1/2 teaspoons ginger

• 1 1/2 teaspoons cinnamon

• 1 teaspoon nutmeg

• 1/2 teaspoon cloves

• 1/2 teaspoon cardamom

• 1/2 teaspoon salt

• 1/4 teaspoon baking soda

• 1 teaspoon baking powder

• 12 tablespoons unsalted butter, at room temperature

• 1 1/2 cups light brown sugar

• 2 large eggs

• 1/2 cup molasses

• 1 cup warm water

Glaze

• 1/3 cup rum

• 1/4 teaspoon ginger

• 1/4 teaspoon cinnamon

• 3/4 cup granulated sugar

Directions:

Preheat the oven to 350°F. Lightly grease a 10- to 12-cup bundt-style pan.

1. In a large bowl whisk together the flour, spices, salt, baking soda, and baking powder. Set aside.

2. In a separate bowl, beat together the butter and sugar until fluffy.

3. Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition. Stir in the molasses.

4. Add the flour mixture in three additions alternately with the warm water, starting and ending with the flour. Mix just until smooth.

5. Pour the batter into the prepared pan, smoothing the top.

6. Bake the cake for 55 to 65 minutes, or until a cake tester inserted into the center comes out clean.

7. While the cake is baking, make the glaze by stirring together the water spice and sugar. Set aside.

8. Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack.

9. Drizzle the cake with the glaze, and allow it to cool completely before serving. You can also allow it to cool completely slice and then do a drizzle on just a few of the slices if the rum flavoring is too intense for you.