I have been coveting this tin since last Christmas. In 2011 every baker I knew was making a gingerbread house whilst I was lying dormant... planning my gingerbread bundt for 2012! I literally made this cake up as I was making it; constantly testing for flavour and adding odds and sods as they popped into my head. I was like the sorcerer's apprentice (cue the music in your head...)
I wanted my gingerbread house to have a kick to it. Mine was going to be a ginger beer house! This cake is a trilogy of ginger. Ground, fizzy liquid and crystallised come together to make one spicy mother. It produces a beautifully moist cake with cheeky chewy bits and the most wonderful festive aroma. If I could bottle the smell of this baking, I would surely be a millionaire by Christmas 2013!
Although I made my cake in a house tin, you could just as easily made this in any standard bundt tin. You may find that the mixture makes a little too much for a normal sized tin, so the Nordic Ware Anniversary tin is a good alternative as it has a much larger capacity. Alternatively, you can pop excess mix into bun or small novelty tins like I did. I made 3D people using my Nordic Ware gingerbread people tin! Happy accident...
- Grease and flour a regular sized bundt tin (2.4l, 10 cup, 10 inch). I used Nordic Ware's Gingerbread House.
- Soften the butter and vegetable fat and then cream in the sugar in stages.
- Add the eggs one at a time on a slow setting.
- Add all the remaining dry ingredients to a large bowl.
- Add the stem ginger to the dry ingredients and give it a shake about!
- Add the vanilla extract to the ginger beer.
- Sift in 1/3 of the dry ingredients, followed by 1/2 of the liquid. Repeat until all the flour and liquid is used up. Fold it in gently... It looks curdled. It is fine... Promise.
- Tip: obviously, the stem ginger will not fit through the sieve, but it's now coated in flour to prevent it from sinking. Just pop it in the mix.
- Give the whole thing a brief mix on a low speed until combined.
- Spoon the mix into the prepared tin, taking care to push the mix into nooks and crannies.
- Give it a whack on the worktop to release bubbles.
- Tip: Be really careful not to overfill, 3/4 max.
- Bake at gas 3/160 C for about an hour and 45 minutes. Just turn it after about an hour. The minis took around 45 minutes.
- It should be shrinking slightly from the sides of the tin and a skewer should come out clean.
- Let it cool in the tin for ten minutes then turn it out.
- Allow to cool fully before dusting with a little icing sugar and dribbling a bit of glace icing for snow.