- Difficulty 3
- Prep Time 20 min
- Cook Time 45 min
- Serves 12
Stout and gingerbread spices dress up a simple cake mix for the holidays. Topped with a quick maple glaze, this Bundt is a beautiful finish to your feast. Gingerbread is the holiday treat. This rich cake, topped with a super-easy maple glaze, gets its flavour from warm holiday spices like cinnamon, ginger, nutmeg and cloves; syrupy molasses; and the star of the show, stout. Serve slices with coffee for your afternoon sweet fix or bring the whole cake to the table for an indulgent finish to a holiday meal.
Ingredients for the Cake
- 1 432 g package spice cake mix
- 1 tsp (5 mL) cinnamon
- 1/2 tsp (2.5 mL) ground ginger
- 1/4 tsp (1 mL) nutmeg
- 1/8 tsp (0.5 mL) ground cloves
- 3 large eggs
- 1/3 cup (80 mL) vegetable oil
- 1/3 cup (80 mL) full-fat (3.25% or higher) yogurt
- 1/3 cup (80 mL) stout (see tips)
- 1/3 cup (80 mL) fancy molasses
Ingrediants for the Glaze
- 1/2 cup (125 mL) icing sugar, sifted
- 1-1/2 tbsp (22.5 mL) maple syrup
- 2 tsp (10 mL) milk
- 1/2 tsp (2.5 mL) maple extract
Directions for the Cake
- 1. Preheat oven to 325°F. Spray a nonstick 8-inch Bundt pan with baking spray (see tips) and set aside.
- 2. In a large bowl, whisk together cake mix, cinnamon, ginger, nutmeg and cloves. Set aside.
- 3. In a medium bowl, using an electric mixer or whisk, beat together eggs, oil, yogurt, stout and molasses until well blended.
- 4. Pour egg mixture over cake mix mixture and whisk vigorously until batter is smooth, about 2 minutes. Pour into prepared pan. Bake in preheated oven until toothpick inserted in centre of cake comes out clean, about 45 minutes.
- 5. Let cool in pan on a cooling rack for 10 minutes. Invert cake onto rack and remove pan. Let cool completely.
Directions for the Glaze
- 1. Meanwhile, in a small bowl, whisk together icing sugar, maple syrup, milk and maple extract. Drizzle glaze over cooled cake.
- Stout Gingerbread Loaf Cakes: Substitute two 8- x 4-inch loaf pans for Bundt pan. Spray with baking spray and cover bottom and long sides with parchment paper, leaving overhang at rim. Divide batter between loaf pans and bake in preheated oven until toothpick inserted in centre of cakes comes out clean, 40 to 45 minutes. Using parchment as handles, lift cakes out of pans and let cool completely on cooling rack. Peel off parchment. Divide glaze evenly over cooled cakes.
- You can use fresh or flat stout. When you’re measuring it, the foamy head doesn’t count—make sure the liquid comes up to the line on the cup. If you’re using freshly opened beer, pour it into the measuring cup, give it a chance to settle, and then scoop away the layer of bubbles and top it up to the correct line.
- Baking spray isn’t the same as cooking spray. It contains a mix of oil and flour, and is designed to ensure a quick release from the pan.
- Here are the basics for ensuring your Bundt cake slides right out of the pan: Start with a nonstick pan without any scratches. Next, coat with baking spray and use a pastry brush to spread it evenly into any nooks and crannies. Finally, let the cake cool in the pan for 10 minutes before inverting it onto the rack. If it’s a little stubborn, gently wiggle and shake the pan till the cake falls out. If all else fails, carefully slide a small rubber spatula or butter knife down the side of the pan and around the centre tube to help release it.