Gingerbread Bundt Cake

This recipe is from Cooking Pleasures. I was hoping to make it today but got too busy making Christmas cookies! The lemon curd from yesterday goes great with gingerbread!

2¾ c. flour
1 ½ tsp. baking powder
¾ tsp. baking soda
¼ tsp. salt
1 T. ginger
1 ½ tsp. cinnamon
10 T. unsalted butter, melted
1 c. dark brown sugar, packed
3 eggs
½ c. molasses
1 ¼ c. strong coffee
¼ c. chopped crystallized ginger

Glaze & Garnish
1 c. powdered sugar
¼ tsp. cinnamon
2 to 3 T. milk
¼ c. chopped crystallized ginger

1. Heat oven at 350°. Spray 12-cup bundt pan & sprinkle with flour. Whisk flour, baking powder, soda, salt, ginger & cinnamon in medium bowl.

2. Beat butter, brown sugar, eggs & molasses in large bowl at low speed 1 minute. Beat in flour mixture alternatively with coffee, beginning and ending with flour. Stir in crystallized ginger. Pour batter into pan.

3. Bake 50-55 minutes until cake tester inserted in center of cake comes out clean. Cool in pan on wire rack 15 minutes before inverting onto wire rack. Cool completely.

4. Whisk all ingredients except crystallized ginger in small bowl until smooth, adding milk until of desired consistency. Drizzle over cake and sprinkle with crystallized ginger. Let stand until glaze is set.

I finally got to make this recipe after Christmas. It was light and delicious! I used some of the lemon curd mixed with a little powdered sugar to form a glaze that I drizzled over the cake and sprinkled with the crystallized ginger.