The trick is to smoke the meat and not make the meat smoke
GINGERBREAD BUNDT CAKE
Date: November 26, 2015 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients: all-purpose flour, water, brown sugar, table salt, eggs, molasses, baking soda, baking powder, butter, cinnamon, ginger, nutmeg, and allspice.
The soften butter in brown sugar are placed in the stand mixer…
… and are beaten until thoroughly mixed.
The eggs we're at it next…
… followed by all the other ingredients.
The batter was poured into a Bundt cake pan and is on the Egg and we'll bake at 350 degrees for about 50 minutes.
The cake is done. The cake has pulled away from the sides of the pan in my thorough And showed it at 190 degrees which is the temperature I was shooting for.
The cake is turned out on two a wire cooling rack to cool. The color on it is just about perfect and extremely even.
The glaze for the cake used: rum, sugar, cinnamon and ginger.
The dry ingredients were added to a small mixing bowl first, were mixed together and then the rum was added.
The cake is glazed.
The cake was held overnight and is ready to eat with Thanksgiving dinner.
The cake was excellent, having great flavor, texture, and moistness.
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This was one of the two dessert recipes I made for Thanksgiving 2015. Bundt cakes are often quick and easy to make and look and eat like a million bucks. This recipe was no exception and turned out a very tasty bundt cake. The pictures will cover the prep and cooking of this. This cake was a bit of a sleeper. People tried a small slice and ended up going back for a larger second slice.