It’s almost Christmas in two days, and I hope for the world to be what it was like prior to the Pandemic. Last two years, have left us shaken, some clueless and lot of us with mental health issues and vulnerabilities. I hope for the world to be a better place, like it once was and for some luck, during the process.
This Christmas I went out of my way to bake a Gingerbread House. This was something which was always on my list, and I am glad I did it and it has been of the best looking and tastiest cakes of my baking career so far (12.21). This cake was not made using different elements coming together like a typical house but However, a bundt pan by Nordicware was used to make this beautifully moulded cake. Let’s dive into detail about, the pan, the process and the cake.
What is a Bundt Cake ? And the Bundt Pan used.
It’s a cake made in a Bundt pan. A Bundt pan, has a long tube like structure in the middle, giving a decorative shape to the cake. The name Bundt comes from the German word Bund kuchen, Bund stands for tied together and Kuchen means cake. The shape of the Bundt Pan, such that it transfers the heat of the oven evenly. When the same cake is made in a regular circular or rectangular pan, it will either not be cooked in the center or burn on the edges. Bundt pan not only gives your cake a beautiful shape but also allows more of their edges to be in contact with the cake batter.
In this case the Bundt Pan used is by Nordic Ware, it’s not the most economic one though. So it’s best for those who really are passionate about baking. You however can bake this cake in this recipe in any 9 cup or 10 cup Bundt Pan.
This Bundt Pan, is available on amazon, and you can click here to get it. It’s called the Nordic Ware Gingerbread House Pan.
How will this affect your process?
Bundt cake is usually cooked at a higher temperature than the usual. Usually I try and bake the cakes at 160°C/ 140°C fan to make it softer and fluffier. However for a Bundt cake, it is advisable to cook at 180°C/ 160°C fan so that it doesn’t stick to the sides of the tin and creates firmer edges of the cake. Apart from the temperature, Bundt cake require comparatively more quantity of flour and eggs. The same is done to accommodate for a better and cleaner rise.
Bundt. recipes also uses Cornstarch for your cake to form the desired shape better, develop less to no cracks and to overall hold the cake formidably.
Ginger, and Spices involved.
This cake was made using multiple spices. Let’s take a brief look at them:
1. Ginger – you may use Ginger in both powder form or in liquid form (as juice). Both will give you the flavours you need, but it will slightly change the method. If you’re using it in powder form, mix with other spices and dry ingredients. However, if you are using it in liquid form, add it when you’re adding the Vanilla Essence.
2. Cardamom & Nutmeg – this recipe requires very teeny tiny amount of these spices, it adds to the taste by building the intensity but also doesn’t overpower any of the existing flavours.
3. Cinnamon – my favourite ingredient and spice, a pinch of which is enough to add a good flavour to your desserts. Using cinnamon is a must and shouldn’t be omitted.
Tips to Bake a Great Cake:
1. Temperature: Use room temperature ingredients, especially the ones you keep in the fridge, like milk, eggs, butter. Room temperature will guarantee better results.
2. Don’t Over mix: Avoid using a whisk attachment, use a paddle or spatula again. Over mixing your batter can lead to a less fluffy cake. Mix it only till when it’s required.
3. Avoid Opening the Oven too much: Every time you open the oven to check on your cake, you change the temperature of the oven, which can lead to cracks on the cake.
4. Sieve your Dry Ingredients: Try and sieve all your dry ingredients, from flour to coffee powder. It will lead to a cleaner batter and softer cake.
For more tips on how you can perfect your cakes, click here.
Size of the Pan
This recipe is made using a 09 cup Pan, alternatively you may try and use any other 9 cup pan or 10 cup pan as well. It really doesn’t have to be this shape itself. You can make it any desired shape you wish.
While you be surprised to know, cornstarch being added to a cake is a thing! Now, please don’t add it to a normal cake, round, rectangular, loaf etc. However, since Bundt Pans, have so much depth, the cake can be compressed, not leaving a fluffy cake. Cornstarch, helps in making the cake spongier and softer, while ensuring better binding of your Pound Cake! However, it’s totally up to you, this cake can be made without it as well but I would recommend it.
Now that we know a bit of nitty gritty of our Bundt cake, shall we get on with our beautiful cake recipe? Let’s get started!
- Measuring Cups & Spoons
- Christmas Bundt Pan or any 9/10 cup Bundt Pan
- 2¾ cups All Purpose Flour or Cake Flour
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Salt
- 1¼ tsp Ground Ginger powdered or extract
- ¼ tsp Cardamom Powder or Elaichi
- ¼ tsp Clove powdered
- 2 tbsp Corn Starch
- 4 Eggs room temperature
- 1½ cups Brown Sugar
- ½ cup Honey
- 1 cup Milk
- 1 cup Unsalted Butter softened
- 1 tsp Cinnamon
- 2 tsp Vanilla Essence
- Start by preheating your oven to 180°C. Begin by, adding 1 tsp Vinegar to 2 tbsp Milk and set aside. This will give you buttermilk.
- Next, In a bowl using an Electric Hand Mixer or in a Stand Mixer using a Paddle Attachment, beat together, butter and sugar until light and fluffy.
- In the mixture, add the eggs one at a time, until they get fully combined before adding the next one. Wait for the first egg to be fully combined, before adding the second one and so on.
- After the eggs are combined, add in the Honey and Vanilla Extract. If are using extracted ginger juice instead of powder, add it here as well and mix well.
- Next mix the dry ingredients (flour, baking soda, baking powder, cinnamon powder, cardamom powder, clove, salt and cornstarch), mix well and sieve until fine. If you are using powdered ginger, add that here as well.
- Start folding the dry ingredients into wet, alternating with buttermilk in 4 go. The sequence would flow like this. Flour-Milk-Flour-Milk-Flour-Milk-Flour! Do so until the batter comes together, and don't overmix. Make sure you use either a Paddle Attachment or a Spatula.
- Line your Bundt pan generously with vegetable oil and dry flour. Pour your cake batter into the prepared tin. I used a 9 cup Christmas Pan, you can use any 9 or 10 cup capacity Bundt Pan for this recipe.
- Bake for 45 to 55minutes. Use a cake tester or a toothpick to check if it's done, by inserting it into the center of the cake. All ovens work differently so keep checking the cake from outside. Although, avoid opening the oven too much. But every oven is difference, please use per your experience with your oven.
- Cover if foil if you think it's browning too much and too fast!Leave the cake to cool for 10-15 minutes before turning the cake out. Patience is important at this point. Invert the tin on a surface and hit it from all side using a rolling pin, this should help you in demoulding the cake!
Someone once rightly said “a recipe has no soul, you must bring soul to the recipe”, so here I am, trying to bring my passion for food into easy to make recipes from around the world.
My name is Sohail Nath and I welcome you to my happy place, @boy.eatsworld.
This blog, my creativity’s nest covers travel inspirations, authentic yet homemade recipe and food blogs.