Gingerbread Bundt Cake with Maple Glaze by @shortstackkitchen
Chocolate-Dipped Biscuits inspired by “Love Actually” by @joshisbaking
November 3, 2023
Stuffed Beef Filet inspired by The Grinch’s Roast Beast by @breadandbasil
November 16, 2023
Gingerbread Bundt Cake with Maple Glaze by @shortstackkitchen
This show-stopper bundt cake by @shortstackkitchen combines the best flavors of the season with our own Colavita olive oil. Our pro holiday tip: leave left overs (if there are any!) on the counter for breakfast.
Ingredients
Directions
Set a rack in the center of the oven and preheat to 350ºF. Generously grease a 10 to 16 cup Bundt pan and set aside.
In a medium sized bowl, sift together the flour, baking soda, ginger, cinnamon, allspice, nutmeg and salt. Set aside.
With an electric mixer, whisk together the olive oil, brown sugar, white sugar, molasses, eggs and vanilla on medium speed for 2 to 3 minutes. Scrape the sides and bottom of the bowl as needed.
Mix in the sour cream until combined. Another minute or so.
Next, add half of the dry ingredients and mix on the lowest speed until nearly combined. Followed by all of the buttermilk, mixing on low until just combined. Finally, end with the rest of the dry ingredients and mix until just combined.
Transfer the batter to your prepared Bundt pan and bake for about 42 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Do not overbake!
Allow the cake to cool in the pan for 10 minutes and then invert onto a wire rack to cool completely.
When you are ready to serve, make your glaze. In a small bowl, whisk together sifted powdered sugar, 1/2 teaspoon maple extract, 1 tablespoon maple syrup and 2 tablespoons of milk. For a thinner glaze, add more milk as needed.
Drizzle glaze on top of the cake and serve. Enjoy!!
Store leftovers in an airtight container for up 3 days on the counter or 1 week in the fridge.
Shop this recipe
Ingredients
Directions
Set a rack in the center of the oven and preheat to 350ºF. Generously grease a 10 to 16 cup Bundt pan and set aside.
In a medium sized bowl, sift together the flour, baking soda, ginger, cinnamon, allspice, nutmeg and salt. Set aside.
With an electric mixer, whisk together the olive oil, brown sugar, white sugar, molasses, eggs and vanilla on medium speed for 2 to 3 minutes. Scrape the sides and bottom of the bowl as needed.
Mix in the sour cream until combined. Another minute or so.
Next, add half of the dry ingredients and mix on the lowest speed until nearly combined. Followed by all of the buttermilk, mixing on low until just combined. Finally, end with the rest of the dry ingredients and mix until just combined.
Transfer the batter to your prepared Bundt pan and bake for about 42 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Do not overbake!
Allow the cake to cool in the pan for 10 minutes and then invert onto a wire rack to cool completely.
When you are ready to serve, make your glaze. In a small bowl, whisk together sifted powdered sugar, 1/2 teaspoon maple extract, 1 tablespoon maple syrup and 2 tablespoons of milk. For a thinner glaze, add more milk as needed.
Drizzle glaze on top of the cake and serve. Enjoy!!
Store leftovers in an airtight container for up 3 days on the counter or 1 week in the fridge.