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Bundt & Berries

Gingerbread Bundt cake with sugared cranberries from Chef Lydia Gwin

Chef Lydia Gwin of Gwin's Tiny Kitchen has created a marvelous holiday must-have. The Gingerbread Bundt cake topped with an orange rum glaze is perfect for any occasion, but pair it with sugared cranberries, and this dessert becomes next level. Hold for the oohs and ahhs, then serve. For more holiday inspiration, visit https://gwinstinykitchen.cooking

Gingerbread Bundt Cake with an orange rum glaze

21/2 cups all-purpose flour

3 teaspoons ginger

3 teaspoons cinnamon

3 teaspoon nutmeg

1 teaspoon cloves

1 teaspoon allspice

1/2 teaspoon salt

1/4 teaspoon baking soda

1 teaspoon baking powder

12 tablespoons unsalted butter, at room temperature, at least 65°F

1 1/2 cups brown sugar, packed

2 large eggs at room temperature

1/2 cup molasses

1 Cup of water

Glaze

¼ cup orange juice

2 Tbsp spiced rum or Rumchata

1/4 teaspoon ginger

1/4 teaspoon cinnamon

1 ½ cups powdered sugar

Directions

1. Preheat oven to 350°F. Lightly grease a 10- to 12-cup Bundt-style pan.

2. Whisk together flour, spices, salt, baking soda, and baking powder in a large bowl. Set aside.

3. In a separate bowl, beat the butter and sugar until fluffy. It takes about 6-8 minutes

4. Add eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition. Stir in the molasses.

5. Add flour mixture in three additions alternately with the water, starting and ending with the flour.

Mix just until smooth.

6. Pour batter into the prepared pan, smoothing the top.

7. Bake cake for 55 to 65 minutes or until a cake tester inserted into the center comes clean.

8. While baking the cake, make the glaze by stirring together the water, spice, and sugar. Set aside.

9. Remove the cake from the oven, and cool it in the pan for ten minutes, then turn it onto a rack.

10. Brush the cake with the glaze, and allow it to cool completely before serving.

Sugared Cranberries

2 cups sugar divided

1/2 cup orange juice 

1 tsp vanilla bean paste 

1 tsp orange zest

1 (12-ounce) bag of fresh cranberries

Combine 1/2 cup sugar and 1/2 cup orange juice in a medium saucepan over medium heat, stirring until the sugar dissolves, about 2- 3 minutes. Stir in cranberries until well coated. Using a slotted spoon, transfer to a wire rack; let dry for at least 1 hour. Add orange zest and vanilla bean paste with the remaining 1 1/2 cup sugar; work ingredients together until they are and link. Working in batches, roll the cranberries remaining let them dry for at least 1 hour

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