Lovely and light ginger spice bundt cake served with a warm brown sugar sauce. Add a dollop of whipped cream or ice cream to the plate as well, if you like!
2 3/4cupscake and pastry flour, whisked **see notes
1 2/3cupswhite granulated sugar
2 1/2teaspoonbaking powder
1/2teaspoonbaking soda
2 1/2teaspoonground ginger
1 1/4teaspooncinnamon
1/4teaspoonnutmeg
1/8teaspoonground cloves
1/4teaspoonsalt, less if using salted butter
3/4cupunsalted butter, at room temperature
Brown Sugar Sauce:
2/3cuppacked light brown sugar
1/4cupunsalted butter
1/4cupwhipping cream
1Tablespoonbrandy or rum, or 1 tsp vanilla
Pinchsalt
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Instructions
Preheat oven to 350F. (regular bake setting/not fan assisted). Grease a 10-inch bundt pan and set aside.
In a small bowl, whisk together 3/4 cup of the buttermilk, eggs, egg white, ginger paste and vanilla. Set aside.
In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, mix together the flour, white sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt at low speed until combined. Add the butter and the remaining 1/4 cup buttermilk. Mix on low at first, then gradually increase speed to medium-high and beat for about 2 minutes. Add the egg/buttermilk mixture in 3 additions, beating for about 30 seconds between each addition.
Pour batter into prepared bundt pan. Swirl batter with a knife to remove any air bubble, then smooth the top. Bake in preheated oven until tester inserted in the centre comes out clean, about 40 minutes.
Remove from oven and let cool in pan for 10 minutes. Loosen cake from edges of pan, then place a large plate overtop of pan and invert cake onto plate. Let cool completely. (Can be covered at this point and left to stand at room temperature for up to 24 hours).
For the brown sugar sauce: In a small saucepan over medium heat, add the brown sugar, butter and cream. Stir to combine, then bring to a boil, stirring. Boil until the sugar is dissolved, about 2 minutes. Stir in the brandy, rum or vanilla and a pinch of salt. (Can be made up to 24 hours ahead, refrigerated and re-warmed to serve).
To serve: Pour warm brown sugar sauce over slices of cake. Serve with a dollop of whipped cream, creme fraiche or vanilla ice cream, if you like.
Notes
*The ginger paste I used here is the ginger in the tube that you can usually find in the produce section of grocery stores. Use 1 tsp for a more gentle ginger flavour or 2 tsp if you love ginger. Alternately, use 1 tsp or so of freshly grated ginger.**Whisk a bowl of cake flour well first, then measure. If you don't have cake flour, you can substitute all purpose, as follows: Measure out 2 3/4 cups all purpose flour. Remove 1/4 cup of the all purpose flour and replace with that same amount of cornstarch. Whisk together before using.Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!