Holiday Gingerbread
Persons
8
Serving Size
1 slice
Prep Time
30 minutes
Cook Time
45 minutes
Wait Time
1 hour
Total Time
1 hour, 15 minutes
Notes
You’ll need:
- 9 cup Bundt pan (I used the Nordic Ware Christmas Tree with Train vintage pan)
- Food processor, standard blade
- Large bowl, medium bowl
- Pan spray with flour, or Cake Goop
- You can order Stem Ginger through my Amazon Affiliate Link
Ingredients
- 40g fresh ginger, peeled and sliced or grated
- 60g stem ginger, without syrup
- 150g (3/4 cup) white sugar
- 165g (3/4 cup) canola or vegetable oil
- 255g (3/4 cup) molasses
- 262g (2 ¼ cup) all-purpose flour
- 1.5 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/8 tsp finely ground black pepper
- 1 tsp kosher salt
- 1.5 tsp baking soda
- 165 ml (3/4 cup) boiling water
- 2 large eggs
Instructions
- Preheat oven to 350º (non-convection)
- Prep pan, spray your Bundt pan with baking spray with flour or use Cake Goop.
- Add stem ginger, fresh ginger, and white sugar to a food processor. Process until ginger is finely minced and blended with the sugar. (there will be small bits, not smooth)
- Pour the ginger and sugar mixture into a large mixing bowl. Add the oil and molasses. Whisk gently until emulsified. (do not add air) Set aside.
- In a medium bowl, sift all-purpose flour, cinnamon, ground ginger, ground closes, ground black pepper, kosher salt, and baking soda together. Stir or whisk until well blended.
- Boil your water, have it ready.
- Gently add the dry ingredients into the large bowl of ginger/molasses/oil mixture, whisking after each addition until all flour has disappeared. Do not over mix. (it might have small lumps, don’t try and mix these out)
- Pour the boiling water into the mixture, slowly stirring until the water has been incorporated evenly.
- Add the eggs, and whisk until blended. (do not over mix) Scrape the bottom and sides to make sure there is nothing unmixed at the bottom.
- Pour into prepared bundt pan.
- Transfer to pre-heated oven, bake for about 40 – 45 minutes or until it springs back to a light tough. Should be moist, but not gooey or raw.
- Leave in pan to cool for 15 minutes. Invert and remove from the pan onto a wire rack.
- Dust with powdered sugar and serve immediately by itself or with fresh whipped cream or ice cream.
