Gingerbread Bundt Cake with Cream Cheese Frosting
You know what the holiday season means? Excuses to bake and people to gobble them up! This gingerbread cake recipe, slightly modified from the amazing Nicole at Gluten Free on a Shoestring, looks stunning but can be done without spending tons of energy. The key is doing things it in stages.
Here's how I broke up this bake to make it easier on myself without sacrificing deliciousness or style.
- About 5 days before the cake was to be eaten (CE day) I made my candied oranges. This allowed them a lot of time to dry and, since they're good for weeks when refrigerated, allowed me to do them on a day that worked for me.
- The morning of CE day, I baked the cake. This was to allow cooling time, free up the oven for other meal prep, and let me relax before worrying about decorating it. You could easily do it a day in advance but make sure it's in an airtight container.
- After dinner CE day, when we were close to eating dessert, I made the frosting and decorated the cake. This is definitely the fussiest part so give yourself as much time as you need. Also, as a recovering perfectionist, it matters more that it tastes good than how it looks.
- 2 1/2 cups all-purpose gluten free flour, I used Better Batter
- 1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 2 heaping teaspoons ground ginger
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons unsulphured molasses
- 4 tablespoons pure maple syrup
- 2 tablespoons orange simple syrup (made when candying orange slices)
- 4 tablespoons honey
- 8 tablespoons unsalted butter, melted and cooled
- 1 egg at room temperature, beaten
- 1 cup warm water
- 2 tablespoons vegetable oil
Check out the original recipe over at Gluten Free on a Shoestring for Nicole's excellent instructions. You make the batter in just one bowl! The recipe was originally made for an 8 by 8 pan but it worked great in my standard size bundt pan, though it doesn't fill it fully.
Cream Cheese Frosting
- One package cream cheese
- 1/3 to 1/2 cup powdered sugar (to taste and consistency)
- 1 teaspoon vanilla extract
- Bring cream cheese to room temperature. Once warmed, place cream cheese in bowl and beat for about a minute to break up the block.
- Add powdered sugar in small amounts, I used a spoonful st a time, and beat each addition in well. Taste frequently and only add enough for it to be lightly sweet.
- Add vanilla and mix well. Refrigerate any leftover icing.
- 1-2 oranges, sliced very thin
- 1 cup sugar
- 1 cup cold water
- Add cold water and sugar to a heavy bottom pan. Bring pan to a boil, stirring continuously until sugar is dissolved. Don't stir after that point!
- Once boiling, add orange slices into pan in a single layer. You may need to do batches depending on the size of your pan and orange.
- Reduce heat to barely simmering and let cook for 40 minutes, flipping slices a few times. Oranges are done when the pith, white part of rind, is translucent. Use a fork to make sure you just turn the oranges and don't stir the liquid. Stirring makes the sugar crystalize and ruins everything.
- Remove oranges onto cooling rack with paper towel or parchment paper underneath. Let them air dry for at least 24 hours. If you want them sugared, dip them into sugar immediately after removing them from the pan. Coat both sides, shake off excess and place on rack to cool.
- Once dried place them in an airtight container with wax paper, they'll still be sticky. Keeps in the fridge for up to 3 weeks.
I hope you enjoy this cake as much as my family and I did!