Gingerbread cake or the “pain d’épices” is an aroma of ginger, cloves, nutmeg, and cinnamon. During the Christmas season, people make gingerbread cakes, gingerbread cookie houses, or the so-known gingerbread men. I like to innovate and make things that warm our home and home is where family is so, let’s cherish it!
The Gingerbread House cake
- 2 ¾ cups cake flour
- 1 cup sugar
- 2 tsp ground ginger
- ⅔ cup brown sugar
- 1 tsp cinnamon
- 1 cup butter, softened
- ¼ tsp ground cloves
- 4 eggs
- ¼ tsp nutmeg
- 1 tsp vanilla
- 1 tsp salt
- 1 ¼ cups milk
- 2 tsp baking powder
Preheat oven to 160°C and grease and lightly flour the Bundt pan.
In a medium bowl, sift together flour, ginger, cinnamon, cloves, nutmeg, salt and baking powder; set aside.
In a large bowl, combine sugar, brown sugar and butter, then beat for 3 minutes until light and fluffy, scraping the bowl often.
Add eggs, one at a time, beating well after each addition. Blend in vanilla. then reduce the mixer speed to low.
Blend the flour mixture into the sugar mixture, alternating with the milk.
Spoon the batter into the prepared pan, spreading the batter slightly up onto its sides.
Place the pan on a baking sheet and bake for 55-66 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool upright in the pan for 10 minutes, then remove from the pan onto a cooling rack and allow to cool completely.
Instead of using spice by spice just use 1 tbsp of the 4 spices, if you would prefer. I used two smaller bundt pans instead of the bigger one.