Gingerbread Bundt Cake

Christmas is experienced, but it's clear that it also depends on us how much it intensifies. Like Patri, food blogger from Sabores y Momentos, she is an unconditional addict to these very family-centered dates, she is the ideal person to recommend a pretty and easy recipe to prepare a bundt cake that will be fabulous at this time (¡Although it will be welcome at any time of the year!). I leave you with the recipe.

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

And as it could not be otherwise the recipe I bring you today is typically Christmas, a classic. The gingerbread bundt cake, with an international touch, let's not deny it, but with an intense Christmas scent that will fill your homes. For this recipe I have chosen, of course, one of the wonderful Nordic Ware molds. Those of you lucky enough to have one in your hands know there is nothing comparable, they are lifetime treasures. I don't know about you but until I tried a Nordic Ware I always had an awful dread of the "unmolding" moment, since the chances of pieces of my cake sticking to the pan were high. Since I started using these true wonders I have a flawless unmolding with such sharp lines on my cake that they look like real sculptures. And the best part is the faces of my people when I serve it at the table... Everyone is amazed!! Basically you'll dress your table with a simple recipe baked in these beautiful jewels!!

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

Let's go with the recipe then, which I'm sure you will love!

Ingredients:

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

Preparation:

1. We begin by preheating the oven to 170ºC with top and bottom heat no fan. Grease the pan well and thoroughly with melted butter using a brush or with nonstick spray. Remember to emphasize the nooks and crannies. In a bowl, sift the flour, spices, salt and baking powder. Set aside.
2. Meanwhile, with the electric mixer or stand mixer like Kitchen Aid, 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 warm without bringing to a boil, 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 you have a smooth batter. Pour the mixture into the pan and once well distributed, gently tap the pan several times against the countertop to get rid of any air bubbles that remain.
5. Bake on the lower rack of the oven for about 55 minutes, always watching so it doesn't brown too much on top. And depending on the oven, 50 minutes will be enough; prick with a skewer to check that it comes out dry and it'll be ready.
6. Remove from the oven. Let cool for 15 minutes inside the pan and then you can invert and remove from the pan letting it cool completely on a rack. If you feel like it, you can dress it with glaze; I simply opted for a little powdered sugar on top.

Tip: I recommend grating fresh ginger and, in a mortar, grinding the cloves and cardamom instead of using pre-ground ones; the difference is noticeable as the aromas and flavors are more intense.