So it has been wayyyyyy too long since I last posted. In my defense, I was so consumed with wedding planning that I had no time to focus on anything else. Plus, the last thing you want to do when you are preparing for the most important day of your life is to consume large amount of baked goods. Not to say I cut out baking entirely, but I did cut back quite a bit. Now that all my invitation making and wedding planning is in the past, I can refocus on the other love of my life (the 1st being Romain <3) creating delicious concoctions in the kitchen 🙂
I have a lot of recipes from the last 6 months that I would love to post if I get around to it, but I decided to start with my most recent confection: a moist & spicy Ginger Molasses Bundt Cake. I have this new goal to bake and cook my way through all my beloved cookbooks and this recipe caught my eye from Martha Stewart’s Cakes. What makes this ginger cake unique is the loads of fresh ginger added to the batter rather than merely ground ginger. Martha’s original recipe had no added spices or cream cheese filling, but since i love the added warmth of cinnamon and nutmeg, I added some extra ground spices. The filling is an extra bonus adding to the moisture and flavor. I thought it needed something extra considering there’s no glaze.
I figured since it’s mid September, It would be appropriate to start some fall baking. Southern California seems to disagree made clear by this continuous heat wave we have going on. I did not let that stop me! I have this amazing Autumn Nordic Ware Bundt Pan that I was determined to use. Romain calls it hoarding, but I assure you my collection of Nordic Ware pans was well worth the investment. They are extremely durable and made in the USA! This one has pretty leaf and acorn embellishments that make for a beautiful bundt without any icing or decorations. The style of this bundt pan calls for bold autumn flavored cakes such as ginger, pumpkin, spice & apple. Please share your favorite fall flavors!
- 8 ounces fresh ginger, peeled and finely chopped (1 cup)
- 3 cups (420 grams) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- 1½ cups (300 grams) sugar
- ⅔ cups unsulfured molasses
- 2 large eggs, room temperature
- 1 cup (2 sticks) butter, melted and cooled
- ⅓ cup hot water
- 8oz block of cream cheese, room temperature
- ½ cup sugar
- 1 egg, room temp
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 2 tablespoons Trader Joe’s pumpkin butter (optional)
- Preheat oven to 350 degrees. Prepare a 12-cup Bundt pan with Cooking spray
- In a food processor, pulse ginger until finely chopped. You can also finely chopped by hand.
- In a medium or large bowl, whisk together the flour, baking soda and salt.
- In the bowl of your standmixer, whisk together the sugar, molasses and eggs until smooth. Then whisk in the butter and the hot water. Fold in the flour mixture and the chopped fresh ginger.
- Prepare cream cheese filling by whisking all ingredients together in standmixer until smooth.
- Pour half of cake batter into prepared pan. Try to carve out a tunnel with spoon and pour in cream cheese filling. Carefully pour the rest of the batter into pan. Bake for 35-45 minutes until wooden skewer comes out clean. This cake doesn’t rise very much. Let cool on wire rack for 20 minutes and then invert on a wire rack to completely cool.
- Dust with powdered sugar if desired