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Gingerbread Bundt Cake with Stout Glaze and Candied Orange
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Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Bundt pan
  • Mixing bowl
  • Saucepan
  • Oven
  • Wire rack

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1/2 cup stout beer, divided
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 cup powdered sugar
  • 1 orange, sliced thin
  • 1/2 cup granulated sugar
  • 1/4 cup water

Instructions
 

  • Heat the oven to 350 degrees and grease a small bundt pan.
  • In a mixing bowl, whisk the flour, brown sugar, ginger, cinnamon, baking soda, and cloves.
  • Add the molasses, 1/4 cup stout, melted butter, and egg. Stir until the batter is smooth.
  • Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick comes out clean.
  • Let the cake cool in the pan for 10 minutes, then turn it out onto a rack to finish cooling.
  • While the cake cools, simmer the orange slices, granulated sugar, and water in a small saucepan for 15 minutes until the peels turn translucent. Drain and set aside.
  • Whisk the powdered sugar with the remaining 1/4 cup stout to make the glaze.
  • Drizzle the glaze over the cooled cake and arrange the candied orange slices on top.

Notes

Use a dark stout for deeper flavor in both the batter and glaze. If the glaze thickens too much while sitting, stir in a teaspoon of stout to loosen it. Store leftovers covered at room temperature for up to two days. The candied orange slices can be made a day ahead and kept in the fridge.
Course: Dessert
Cuisine: American
Equipment: Bundt pan, Mixing bowl, Saucepan, Oven, Wire rack