Gingerbread Bundt Cake

Ingredients

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Equipment

• 9½-inch, 10-cup Bundt pan
• Stand mixer
• Mixing bowls
• 4-cup measuring cup
• Wire rack
• Small offset spatula
• Whisk

Allergen note: Contains wheat, milk, and eggs. Check packaged ingredients for additional allergen warnings and cross-contact.

Instructions

1. 1

   Prepare the pan and dry ingredients

   Heat the oven to 350°F. Brush melted butter into every ridge of a 9½-inch, 10-cup Bundt pan, then coat the inside with granulated sugar. Whisk the flour, baking soda, ground spices, and salt together in a bowl.

2. 2

   Beat the butter mixture

   Using a stand mixer at medium-high speed, beat the softened butter with the 1½ cups sugar and fresh ginger for 3–4 minutes, until fluffy. Mix in the eggs separately, scraping the bowl after each, then add the vanilla.

3. 3

   Finish the batter

   Stir the molasses into 1 cup of hot water. Reduce the mixer to low and incorporate the dry ingredients in three additions, alternating with the molasses mixture. Stop once the batter is combined.

4. 4

   Bake and cool

   Transfer the batter to the pan and level the surface. Bake for 45–55 minutes, checking that a toothpick comes out clean. Rest the pan on a rack for 20 minutes, gently loosen the edges with a small offset spatula, and turn the cake onto the rack. Let it cool completely.

5. 5

   Mix the glaze

   Whisk the sifted confectioners’ sugar, sour cream, heavy cream, vanilla, and pinch of salt until smooth. Adjust with a little more sugar or cream to get a thick glaze that still pours.

6. 6

   Glaze and finish

   Pour the glaze over the cooled cake. Scatter pomegranate arils and freshly cracked black pepper on top, and wait 15 minutes for the glaze to set before slicing.