Ginger Stout Bundt Cake with Tahini Honey GlazeKITCHENAID
Bundt cakes, always a favorite, feel regal on a cake stand, grandly tall with beautifully arched sides. We have taken a classic and given it a twist by adding Guinness stout, blackstrap molasses, fresh ginger root, and a bountiful amount of warm spices. The cake bakes up with a deep rich flavor, and a moist close-grained crumb. We dress up the cake even more by adding a fabulous glaze–an unexpected and flavor-perfect combination of confectioners’ sugar, tahini, honey, and cream. Toasted sesame seeds on top are the hint at the inclusion of tahini, which, we suspect, few will guess correctly, but all will enjoy…
- Position an oven rack in the center of the oven and preheat the oven to 350ºF/180ºC/gas 4. Generously spray a 9.5-inch/24-cm Bundt pan with baking spray. Set aside.
- In a medium saucepan, bring the stout and molasses to a boil over medium-high heat, whisking occasionally. Remove from the heat and whisk in the baking soda. (The soda will make the mixture foam up a bit.) Whisk in the grated ginger and set aside to cool.
- Place the eggs, canola oil, and vanilla in the bowl of your KitchenAid® Stand Mixer fitted with the wire whip. On low speed, beat the egg mixture until well combined, about 1 minute.
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|Calories420Calories from Fat200|
|% DAILY VALUE|
|Calories from Fat200|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.