Ginger Beer Bundt Cake for My One Year Blogiversary!

Yesterday was my one year Blogiversary! I can’t believe it has already been a year, but I made this delicious cake to celebrate! I love ginger, and cake; also I don’t enjoy anything pumpkin flavored but this is a great alternative that still tastes of Fall spice! This recipe came from Spicy Icecream and is definitely worth trying!

Also this was the first time I used my new bundt pan that I had gotten for my birthday. With my old one the top always burned, but this cooked perfectly!!

Ingredients:

  •  3 cups plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons ground ginger (or to taste)
  • 250g unsalted butter, softened
  • 1 ¾ cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup almond milk
  • 1 cup ginger beer

Ginger Beer Glaze

  •  ½ cup ginger beer, or ginger beer cordial
  •  Approximately 5 cups icing sugar, sifted for a thick glaze, I only used 4 because I like it runny and not as sweet
  •  1-2 teaspoons ground ginger

Directions:

  1. Preheat the oven to 175°F (350°F).
  2. Generously butter pan and dust with flour, knocking out the excess.
  3. Sift together the dry ingredients – flour, baking powder, baking soda, salt and ginger.
  4. Beat together the butter and sugar in an electric mixer at medium speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla extract.
  5. Combine milk and ginger beer in a jug.
  6. Alternately add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
  7. Spoon batter into prepared pan, smoothing and spreading evenly. Gently tap pan on counter to eliminate air bubbles.
  8. Bake for about 1 hour, until a skewer inserted into the center of the cake comes out clean. Cool in pan for 1 hour, then invert onto a rack and cool completely.
  9. To make the glaze, whisk icing sugar 1 cup at a time into the ginger beer until it reaches a consistency that will drizzle slowly and not run off the cake. Whisk in ground ginger to taste. Once the cake has cooled, place it on a wire rack over a baking pan and drizzle glaze on top. You might need to go over it a few times to get a nice thick glaze.
  10. Make sure to serve this with a cup of tea! They make a great pair!
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