1 to 2tablespoonswhole milkadjusted to achieve desired consistency
1tablespoonmaple syrup
Instructions
To Make the Cake:
Preheat the oven to 350°F, and grease a 10 to 12 cup Bundt pan. Set aside.
In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, salt, cloves, allspice, and baking soda.
2 ½ cups all-purpose flour, 2 ½ teaspoons ground ginger, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon baking powder, 1 teaspoon salt, ½ teaspoon ground cloves, ½ teaspoon allspice, ½ teaspoon baking soda
In a separate bowl, use an electric mixer, and beat the butter and sugar until fluffy, about 3 minutes. Add the eggs, and beat until combined, then mix in the molasses.
¾ cup (170 g) unsalted butter, 1 ½ cups (320 g) light brown sugar, 2 (100 g) large eggs, ½ cup (170 g) molasses
Add the flour mixture and milk, alternating between additions, and stirring until just combined. Transfer the batter to the prepared Bundt pan, and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
1 cup (227 g) whole milk
Remove the cake from the oven, and allow it to cool for 10 minutes before inverting it to a cooking rack. Cool completely before adding the glaze.
To Make The Glaze:
In a small bowl, stir together the powdered sugar, milk, and maple syrup. Start with less milk, and add more to reach the desired consistency.
1 cup (114 g) powdered sugar, 1 to 2 tablespoons whole milk, 1 tablespoon maple syrup
After the cake cools completely, drizzle the glaze over the top, slice, and serve.
Store leftovers in the refrigerator for up to 3 days. Serve slightly warm.
Notes
*The nutrition and caloric information provided are to be used as a guideline, and are an estimate only.*Recipe adapted from King Arthur Flour's Gingerbread Bundt Cake recipe.*Please see the post for answers to frequently asked questions.