Soft Gingerbread Cake with Icing
Moist, spiced, and beautifully glazed — perfect for the fall and winter seasons.
10-12
Cakes
Tools
Ingredients
Cake
- 125 g butter, melted and cooled
2 eggs
150 g caster sugar
100 ml light golden syrup
250 ml buttermilk
180 g plain flour
1½ tsp bicarbonate of soda
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cloves
½ tsp ground cardamom
A pinch of salt
Optional: 1 grated apple (for extra moisture)
Icing
- 80 g powdered sugar
1–2 tbsp milk or water
Optional: A pinch of vanilla sugar or a few drops of vanilla extract
Here's how
- Preheat the oven to 350 °F (175 °C). Grease and flour a Bundt pan (about 2 quarts). Melt the butter and let it cool slightly.
- Set up your Ankarsrum Assistent with the whisk bowl and balloon whisks. Beat the eggs and sugar on medium speed for 3–4 minutes until pale and fluffy.
- Add the syrup and buttermilk while mixing on low speed.
- In a separate bowl, combine the flour, baking soda, spices, and salt.
- With the mixer on low speed, alternately add the cooled butter and the dry ingredients. Mix until just combined — do not overmix. Add the grated apple if desired.
- Pour the batter into the pan and bake in the middle of the oven for about 40–45 minutes. Let the cake rest in the pan for 10 minutes before turning it out. Allow to cool completely.
- Stir together the powdered sugar and gradually add 1 to 2 tbsp milk (or water) until the icing is a thick, pourable consistency. Drizzle over the cooled cake and let it drip beautifully down the sides.