Remember that scene in My Big Fat Greek Wedding when Toula’s mom, Maria, looks at the bundt Ian’s mom gives her and mutters “this cake has a hole in it”? And then Maria sticks a potted plant in the center of the bundt and someone in her humongous family yells “you fixed it!!”
I’ve wanted to make a bundt since then.
And if you have no idea what that was all about, please watch the movie. Your life is incomplete without it!
Gingerbread essentially means Christmas. Whether it’s in biscuits or cakes or whatever other form, you’re bound to find a few bakeries and homes even in Mumbai, make. I know it’s a bit early to be feeling Christmas-y but I’ve always wanted to try making gingerbread and there was a bundt cake mould lying with my mom, so why not?
You can of course, make this in just about any kind of cake pan or mould you have. I just made it in the bundt mould because it’s fun 🙂
This is originally a Martha Stewart recipe that I found here and I adapted it a ton to be able to make it with the ingredients I could get a hold of.
I didn’t want to cover the entire cake in frosting because bundts just look so cute as is. What I did instead was make a cream cheese glaze to drizzle on the cake and at the very last minute, inspiration struck and I decided to really take the pre-Christmas thing seriously and coloured my glaze green 🙂 The colour contrast was amazing and the tangy cream cheese really hits the spot on chocolate cake.
Now about the gingerbread part of it. To really get the whole fall/almost winter/Christmas is coming kind of feel, this recipe uses ginger, cinnamon, nutmeg and cloves because spices are great in this season in the US. I didn’t have the last two spices so I only used ginger and cinnamon and it still tasted so good!
I also didn’t have dark molasses and had no idea where to find them. But using the same amount of honey is perfectly acceptable and I’m assuming the cake tastes exactly the way it would with molasses. In short, the honey is great and the cake was greater 🙂
And though this cake is apparently dense, I found mine to be soft, moist and fluffy. Weird. But such happy accidents aren’t really a problem, right?
I didn’t have the patience to wait for the cake to cool completely so I turned the bundt mould upside down and then had to do some damage control because the top layer of the cake just stuck to the mould 😛 All I had to do was scrape it off, press it on top of the cake and drizzle that wonderful green glaze. Ta da!
Do make this cake. We’ll never have fall or autumn or anything close to it in Mumbai, but it does make you feel a tad festive 🙂
What you’ll need:
For the cake:
1/2 cup oil
1/2 cup honey
3/4 cup brown sugar
1/4 cup water
1/4 cup whole milk
1 cup flour
1/2 cup cocoa
1/2 tsp salt
3/4 tsp baking soda
2 tsps powdered ginger (I used Everest)
1 tsp cinnamon
For the cream cheese glaze:
2 tbsps cream cheese
1 tbsp sugar (increase if you like sweeter glazes)
1 tbsp milk
1 tsp vanilla essence
2 tsps green food colour, optional
What to do:
1. Preheat the oven to 165 C. Lightly grease your bundt mould/pan. I used a silicon mould and it was new, so greasing is essential for the first time, but not afterwards. Follow the instructions that your mould or pan comes with.
2. In a small saucepan over medium-low heat, combine the oil, honey, brown sugar and water till the sugar dissolves. I stirred continuously to avoid the mixture burning, but it’s not necessary. The sugar didn’t melt completely but I turned off the gas once the mixture started to boil. It will continue to dissolve even afterwards. Transfer to a large bowl and leave to cool. This is important because you’ll end up with scrambled eggs otherwise 🙂
3. Sift the flour, salt, baking soda, cocoa, cinnamon and ginger. Set aside.
4. To the cooled sugar mixture, add the eggs and milk and whisk well till combined.
5. Fold in the flour mixture till you can no longer see any bits of flour but don’t over-mix. The batter will be lumpy but that’s fine.
6. Pour the batter into the prepared mould and bake for 30-40 minutes till a toothpick poked close to the center comes out clean. My cake took exactly 40 minutes.
7. Let the cake cool COMPLETELY and then hold a large plate on top of it and turn upside down. Jiggle the mould around a bit till the cake starts to come loose. With the silicon mould, I could easily prise off the edges so the cake fell neatly out on to the plate without any extra effort.
8. Make the glaze by combining all the ingredients and mixing well till the cream cheese is soft, soft soft. The consistency of the glaze should be drizzle-able.
9. Drizzle on top of the cooled cake just before serving and slice 🙂 Gingerbread heaven!