Gingerbread Bundt Cake
For the syrup, heat: ½ c. each granulated sugar, water and minced fresh ginger.
For the cake, whisk:1 ½ c. packed light brown sugar1 c. 2% milk2/3 c. vegetable oil½ c. molasses½ c. sour cream 3 eggs
Sift:2 ¼ c. AP flour2 t. each baking powder and ground ginger1 t. ground cinnamon¾ t. freshly grated nutmeg½ t. each ground allspice and salt¼ t. baking soda1/8 t. ground clovesPinch of ground cardamom
For the whipped topping, whisk:2 c. heavy cream 2 T. granulated sugar2 t. vanilla extractChopped crystallized ginger
Bring syrup ingredients to a boil over medium high heat; reduce heat to medium low and simmer for 10 minutes. Strain syrup, reserving the ginger.
Preheat the oven to 350 F and liberally spray a 10-15 c. Bundt pan with PAM and coat with turbinado sugar.
Whisk brown sugar, milk, oil, molasses, and reserved ginger. Whisk together eggs and sour cream; whisk into the other wet ingredients.
Sift together dry ingredients.; whisk into wet mixture in 3 to 4 increments. Pour batter into prepared Bundt pan. Bake 1 hour or until cake pulls away from the edges of the pan and tests done with a toothpick. Cool 45 minutes in pan. Poke cake all over with skewer or meat fork; drizzle ginger syrup all over the top. Invert cake onto a plate [tap pan to release, if necessary]; let cool completely.
Whip the cream to soft peaks; add sugar and vanilla. Whip to medium firm peaks. Top slices of cake with whipped cream and garnish with crystallized ginger.
Chopped fresh ginger smells amazing.