GHOSTWOOD Gingerbread Bundt Cake with Warm GHOSTWOOD Sauce
Old fashioned gingerbread is a favorite at Christmas time. This cake has the perfect balance of warm spices and sweet molasses. The warm Ghostwood sauce puts it over the top.
CAKE INGREDIENTS
- 2 2/3 c flour
- 3 tsp baking powder
- 1/2 tsp baking soda
- 4 tsp ground ginger
- 3 1/2 tsp ground cinnamon
- 2 tsp allspice
- 3/4 tsp ground cloves
- 1/2 tsp salt
- 2/3 cup sour cream
- 1/2 cup molasses
- 2/3 cup vegetable oil
- 1 1/2 tsp vanilla
- 3 eggs
- 2/3 cup brown sugar
- 1/4 cup GHOSTWOOD
GHOSTWOOD SAUCE
- 1/2 cup butter
- 3/4 cup dark brown sugar
- 1/4 cup heavy whipping cream
- 1/4 cup GHOSTWOOD
- 3 long slices orange peel, without pith
- Pinch of salt
CAKE DIRECTIONS
- Preheat the oven to 325 degrees and spray a 9 cup bundt pan with non-stick spray.
- In a medium bowl, whisk the flour, baking powder, baking soda, ginger, cinnamon, allspice, cloves and salt together.
- In your mixer bowl, whisk the sour cream, molasses, oil, vanilla, eggs, brown sugar, and GHOSTWOOD together. It should look light and fluffy.
- Slowly add the dry ingredients to the wet and stir until the flour mixture has been incorporated.
- Dust the bundt pan with some flour and fill pan with cake batter.
- Bake for 40-45 minutes or until a knife comes out clean.
- Let cool for 5 or 10 minutes, flip the pan to remove the cake and let it finish cooling on a rack.
SAUCE DIRECTIONS
- In a medium saucepan over medium heat, melt the butter.
- Whisk in the brown sugar, cream, Ghostwood, orange peel and the pinch of salt.
- Simmer, stirring often until thickened, about 3 to 5 minutes.
- Serve over slices of warm gingerbread.
Enjoy!
