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Gingerbread (from Delicious!)
MiksoMakes
Ingredients
  • subheading: Cake:
  • whole black peppercorns, ground to make ¼ tsp.
  • whole cloves, ground, ground to make ¼ tsp.
  • whole cardamom, ground, ground to make ¼ tsp.
  • 1 cinnamon stick, ground, ground to make 1 tsp.
  • 2 c. flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 3 large eggs
  • 1 large egg yolk
  • 1 c. sour cream
  • 1.5 sticks unsalted butter, at room temp
  • 1 c. sugar
  • 2 large pieces fresh ginger root to make ¼ c. tightly packed when finely grated
  • zest from 2 to 3 oranges (1.5 tsp. finely grated)
  •  
  • subheading: Soak:
  • ½ c. bourbon
  • 1.5 T. sugar
  •  
  • subheading: Glaze:
  • ¾ c. powdered sugar, sifted or put through a strainer
  • 5 T. orange juice
Steps
  1. Preheat oven to 350 degrees. Butter and flour a 6-cup Bundt plan.
  2. subheading: Cake:
  3. Whisk the spices, flour, baking powder/soda and salt in a bowl. Set aside.
  4. In another bowl, whisk the eggs & yolk into the sour cream. Set aside.
  5. Cream the butter and sugar in a stand mixer until the mixture is light, fluffy, and almost white. This should take about 3 minutes
  6. Grate the ginger & zest the orange and add them to the butter/sugar mixture and incorporate.
  7. Add the ½ the flour mixture, and beat into the butter. Then add ½ the egg mixture, and beat into the butter. Repeat until all is incorporated. The batter should be as luxurious as mousse.
  8. Spoon the batter into the prepared pan and bake for about 40 minutes, until the cake is golden and a wooden skewer comes out clean.
  9. Remove to a rack and cool in the pan for 10 minutes
  10. subheading: SOAK:
  11. While the cake cooks, simmer the bourbon and the sugar in a small pot for about 4 minutes. It should reduce to about ⅓ c.
  12. While the cake is still in the plan, brush a little less than half the bourbon mix onto the cake's exposed surface (the bottom of the cake) with a pastry brush. Let the syrup soak in for a few minutes and then turn the cake onto a rack
  13. Brush remaining mixture all over the cake.
  14. subheading: Glaze:
  15. Once the cake has cooled, mix the sugar with the orange juice and drizzle the glaze randomly over the cake.
 

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