Over the course of the past several months, I have been dropping off packages of freshly made baked goods to some of my neighbors. Because now more than ever, the surprise gift of something homemade always brings a little bit of unexpected joy. And with the recent return of the larger organized running group (however short-lived it may be given the impact of the pandemic), I was finally able to again share some homemade love with my running friends. Socially distanced, of course. Carefully wrapped slices of this Gingerbread Swirl Bundt Cake with Spiced Icing along with some delicious, healthy homemade muffins brought by another runner weren't the only Saturday morning post run rewards. There was also some unexpected joy. For a few minutes after everyone finished the run, it felt as if we had returned back to the good parts of the pre-pandemic normal.
As it turned out I had made an unintentional error when making the cake batter. Fortunately my 'blunder' ended up being one of those mistakes having an unexpected reward. Instead of this bundt cake essentially posing as a pound cake with heavily spiced gingerbread swirls, the entire bundt cake was lightly spiced. In other words, there was just the right amount of spiced deliciousness in every bite. If only all of my mistakes turned out this good!
With the exception of changing how I had originally spooned and swirled the batters in the pan, I wouldn't change a thing to the recipe shared below. I just might be a little more careful preparing the bundt cake pan!
Like most bundt cakes, this one also requires a relatively long baking time in order to create a very dense, but moist crumb.
Baking time ranges from 70 to 85 (possibly 85 minutes). Resting time in the pan is 20 minutes. The keys to having a perfectly unmolded bundt cake are to ensure it's done before removing it from the oven; giving the cake just the right amount of rest time; adequately preparing the bundt pan with butter/flour or baking spray/flour; and, carefully running a knife along the edge of the pan before removing the cake from the pan. (Apparently there was a section of my pan not perfectly prepared, but thankfully it was only a small section on the bottom of the bundt cake.)
A lightly spiced cinnamon icing is the perfect finishing touch to the flavors of ginger, cinnamon, cloves and allspice contained throughout the Gingerbread Swirl Bundt Cake. Only a little amount spiced sweetness is all this bundt cake really needs to dress it up.
I love the versatility of this Gingerbread Swirl Bundt Cake with Spiced Icing. It pairs well with a hot cup of coffee or tea when served as a mid-day or late night snack; it would be a lovely brunch or luncheon dessert; it's a great post run/workout reward; and, it would make for a great start to your day (yes, cake for breakfast!). And oh, the bundt cake also brings a bit of joy to the day! And yes, it also happens to be one of those bundt cakes that tastes just as good, if not better, on the second day. If it even lasts that long.
Recipe
Gingerbread Swirl Bundt Cake with Spiced Icing
Serves 10-14, depending on how you slice it
Ingredients
Gingerbread Bundt Cake
1/2 cup (96g) vegetable shortening
3 cups (520g) all-purpose flour
1 cup (226g) unsalted butter, room temperature
Scant 3 cups (571g) granulated sugar
5 large eggs, room temperature
2 teaspoons vanilla
1 teaspoon Kosher salt
3/4 teaspoon baking powder
1 cup whole milk
1 1/4 teaspoons ground ginger
1 teaspoon Saigon or Vietnamese cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
For the swirl
2 cups of the cake batter
1/4 cup unsulfured molasses
1/8 teaspoon ground ginger
Icing
1 1/4 cups (150g) confectionary sugar
1/4 teaspoon Saigon or Vietnamese cinnamon
2-3 Tablespoons whole milk
Directions
Gingerbread Bundt Cake
1. Preheat oven to 350 degrees (F). Generously butter and flour a 10 cup (10") bundt pan. Alternately generously spray with baking spray and lightly flour. Tap out any excess flour. Set the bundt pan aside.
2. In the bowl of a standing mixer fitted with a paddle attachment, cream the vegetable shortening.
3. Add in the unsalted butter and beat for approximately 1 minute or until combined.
4. Add in sugar. Beat on low speed for 3-5 minutes or until the mixture begins to look fluffy. Increase speed to medium and beat for additional 3-5 minutes.
5. Add in eggs one at a time, beating each egg for 1 minute. Note: The mixture may look a little curdled at this stage. Do not worry, it will all come together.
6. Beat in the vanilla.
7. In a medium bowl, whisk together the flour, baking powder, salt, ground ginger, cinnamon, ground cloves, and ground allspice.
8. Add half of the dry ingredients to the mixer. Beat on low speed just until combined.
9. Add in the milk. Beat until just combined.
10. Add in the remaining dry ingredients. Beat on low until combined, then increase speed to medium and beat for 1 minute.
11. Remove 2 cups of batter and place in a medium bowl. Whisk in the molasses and 1/8 teaspoon ground ginger to the removed 2 cups.
12. Spoon 1/3 of the batter into the bundt pan. Then add 1/2 of the molasses infused cake batter. Smooth top and use a butter knife to gently swirl those two layers.
13. Spoon another 1/3 of the batter into the bundt pan. Then add the remaining molasses infused cake batter. Smooth top and use a butter knife to gently swirl those two layers. Note: Be careful not to insert your knife into the bottom two layers.
14. Top with the remaining 1/3 of the batter. Smooth the top.
15. Place the bundt pan on a baking sheet (to catch any batter than may spill over during the baking process).
16. Bake for 70 to 80 minutes or until the cake is golden brown, cracked across the top, and a toothpick inserted comes out clean or with just a few moist crumbs. If cake is not yet done, bake for additional 5 minutes and then check again for doneness.
17. Remove cake from oven and place on a cooling rack. Let the cake cool in the bundt pan for 20 minutes. Carefully run a knife along the edges of the cake before gently inverting onto a wire rack to cool completely.
Icing
1. In a medium bowl, whisk together the confectionary sugar, cinnamon, and 2 Tablespoons of milk. If the icing doesn't have a pouring consistency, add in more milk one teaspoon at a time.
2. Pour icing over the cooled to room to temperature cake.
3. Let the icing set before serving and/or slicing.
4. Store any leftover cake in the refrigerator (well wrapped with plastic wrap) to extend it's freshness life.
Notes: (1) Inspiration for the cake came from Joy the Baker's recipe for her Gingerbread Swirl Bundt Cake. (2) I used this Nordic Ware Heritage Bundt Pan. (3) You can make the bundt cake a day ahead. Wrap the cake well with plastic wrap and store in the refrigerator. Remove the cake from the refrigerator about an hour or two before serving and then pour the icing on it.