gingerbread bundt cake

Christmas is here, but it is clear that it also depends on us whether it becomes more or less intense. As Patri, a food blogger from Sabores y Momentos , is an unconditional fan of these very familiar dates, she is the ideal person to recommend a nice and easy recipe to prepare a bundt cake that will be fabulous this time of year (although it will be welcome at any time of the year!). I leave you with the recipe.

Now, it's Christmas time! What a great excitement! I must admit that I'm an unconditional fan of these holidays, which we celebrate and enjoy intensely with the kids at home.

And as it could not be otherwise, the recipe that I bring you today is typically Christmas, a classic. The gingerbread bundt cake, with an international touch, there is no denying it, but with an intense Christmas smell that will fill your homes. For this recipe I have chosen, of course, one of the wonderful Nordic Ware molds . Those of you who are lucky enough to have one in your hands, know that there is nothing comparable, they are jewels for life. I don't know about you, but until I tried a Nordic Ware I always had a terrible fear of the "unmolding" moment, because the chances of pieces of my cake sticking to the molds were high. Since I use these authentic wonders I have an impeccable unmolding with such marked lines on my cake, that they look like real sculptures. And the best thing is the faces of my family when I serve it to the table... They are all amazed!! Basically you will dress your table with a simple recipe baked in these beautiful jewels!!

That's why today I've chosen this very special recipe, simple but Christmassy. The warm touch of the spices... cinnamon, cardamom, ginger, nutmeg, cloves... The moist interior texture and the crunchy exterior make it a perfect recipe! And to make it even more perfect I've chosen the spectacular Stained Glass model mould, which simulates the glazing of old stained glass windows and transports us to other times.

So let's get on with the recipe, which I'm sure you'll love!

Ingredients:

• 360g of flour
• 1 tsp (tsp) baking soda
• 1 1/2 tbsp (1 1/2tbs) baking powder
• 1/4 tsp salt
• 1/2 tsp (tsp) ground cinnamon
• 1/2 tsp (tsp) grated fresh ginger
• 1/4 tsp ground cloves
• 1/4 tsp (tsp) ground cardamom
• 1/4 tsp (tsp) nutmeg
• 1 teaspoon vanilla extract
• 3 eggs
• 120g of cane sugar molasses
• 225g unsalted butter at room temperature
• 250g muscovado sugar (optional, brown sugar if necessary)
• 200ml whole milk
• 100g cream or crème frâiche

Preparation:

1. We begin by preheating the oven to 170ºC with heat from above and below without air. We grease the mould well and thoroughly with melted butter using a brush or non-stick spray . Remember to pay attention to the nooks and crannies. In a bowl, sift the flour, spices, salt and baking powder. Set aside.
2. Meanwhile, using an electric mixer or a Kitchen Aid-type food processor , beat the eggs and sugar until fluffy and lighter in color, about 3-4 minutes. Add the molasses and continue beating.
3. In a saucepan over low heat, melt the butter and add the cream, milk and vanilla extract. Heat without letting it boil. Be careful not to beat, just stir and mix.
4. Add the dry ingredients to the egg mixture, stir and then add the butter mixture. Mix until you have a smooth cream. Pour the mixture into the mould and once it is evenly distributed, gently tap the mould against the counter several times to get rid of any air bubbles that may have remained.
5. Bake in the lower part of the oven for about 55 minutes, always watching to make sure it doesn't brown too much on top. Depending on the oven, 50 minutes will be enough. Prick the cake with a toothpick to check that it comes out dry and it will be ready.
6. Remove from the oven. Allow to cool for 15 minutes in the mould and then tip out of the mould and allow to cool completely on a rack. If you like, you can top it with icing, but I simply used a little icing sugar on top.

Tip: I recommend grating the fresh ginger and grinding the cloves and cardamom in a mortar instead of using the ones that are already ground. The difference is very noticeable because the aromas and flavors are more intense.