gingerbread bundt cake

Christmas is lived, but it is clear that it also depends on us to intensify it more or less. As Patri, a gastronomic blogger from Sabores y Momentos , is unconditionally addicted to these very familiar dates, she is the ideal person to recommend a beautiful and easy recipe to prepare a bundt cake that will be fabulous on these dates (although it will be welcome at any time of the year! anus!). I leave you with the recipe.

Now yes, we are already at Christmas! What a great illusion, I admit that I am an unconditional fan of these dates, which at home we celebrate and enjoy with the little ones intensely.

And how could it be otherwise, the recipe that I bring you today is typically Christmas, a classic. The gingerbread bundt cake, with an international touch, why deny it, but with an intense smell of Christmas that will flood your homes. For this recipe I have of course chosen one of the wonderful Nordic Ware pans . 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 an excruciating panic when it was "unmoulded", because the chances of pieces of my cake sticking to the molds were high. Since I have been using these authentic wonders, I have an impeccable release from the mold with such marked lines on my cake that they look like real sculptures. And the best are the faces of mine when I serve it at the table….Everyone is amazed!! Basically you will dress your table with a simple recipe baked in these precious jewels!!

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

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

Ingredients:

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

Preparation:

1. We start by preheating the oven to 170ºC with heat up and down without air. Grease the mold well and thoroughly with melted butter and the help of a brush or non-stick spray . Remember to emphasize the nooks and crannies. In a bowl, sift together the flour, spices, salt and yeast. We booked.
2. Meanwhile, with an electric mixer or 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 and 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 by beating until we have a smooth cream. Let's pour the mixture into the mold and once we have it well distributed, we must gently hit the mold several times against the top to get rid of any air bubbles that have remained.
5. We will bake in the lower part of the oven for about 55 minutes, always watching so that we do not get too toasted on top. And depending on the oven, 50 minutes will be enough, click with a toothpick to check that it comes out dry and we will have it ready.
6. We take out of the oven. Let it cool for 15 minutes inside the mold and then we can turn it over and remove it from the mold, letting it cool completely on a wire rack. If you feel like it, you can dress with icing, I have simply opted for a little icing sugar on top.

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