Have all ingredients at room temperature.
Position a rack in the lower third of the oven and preheat to 325°F (165°C). Using a small pastry brush, brush the inside of the Gingerbread House Bundt Pan with softened shortening or butter, making sure to coat the detailing in the pan. Dust with cake flour; tap out excess flour.
To make the cake, over a sheet of waxed paper, sift together the flour, ground ginger, baking powder, salt, cinnamon and nutmeg. In a small bowl, stir together the milk and vanilla; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and brown sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture in three separate additions, alternating with the milk mixture, and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the crystallized ginger.
Spoon the batter into the prepared pan and spread it to the outer edges, making sure the batter reaches the detailing at the top of the pan. Bake until the cake is golden and a toothpick inserted into the center comes out clean, 65 - 70 minutes. Transfer the pan to a wire rack and let cool upright in the pan for 15 minutes.
Meanwhile, make the glaze. In a small saucepan over medium-high heat, combine the granulated sugar, fresh ginger, water, and ground ginger. Heat, stirring, until the sugar is dissolve, 3 to 5 minutes. Remove from the heat and steep for 15 minutes. Just before using, reheat the glaze, then strain it through a fine-mesh sieve into a small bowl.
Tap the Bundt pan gently on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the warm cake with the warm glaze. Let the cake cool completely, at least two hours, before serving.
Note: you can substitute Trader Joe’s Deep Dark Gingerbread Cake and Baking Mix instead of making the cake from scratch.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (275g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 366 (48%)|
|Amt Per Serving||% DV|
|Total Fat 40.7g||54 %|
|Saturated Fat 24.2g||121 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 250.8mg||77 %|
|Sodium 176.7mg||6 %|
|Potassium 310.3mg||8 %|
|Total Carbohydrate 84g||25 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 82.4g|
|Protein 14.2g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 758
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