This cake is delicious. Gingerbread meets cocoa and touch of lemon zest with an orange glaze on top. This was a recent recipe we tackled in our Sundays with Joy baking group from Joy the Baker’s cookbook 101 Simple and Comforting Recipes.
This recipe started out simply enough. Some usual suspects were gathered for a traditional spice cake recipe.
While a few unusual suspects were added in – cocoa powder was added into the flour mixture, lemon zest into the cake batter while buttermilk added a bit of pizzazz. I thought I would disregard the ‘9 in. round cake pan’ and make it in a bundt pan. I was feeling oh-so-clever….
So pretty right? I was feeling good at this point…dare I say, slightly like a rockstar? (although a very pregnant one.) I let it cool, I turned it out onto the cooling rack…
And this happened. NOTE: Read page 9 of Joy’s cookbook first, “How to Get the Bundt Out” BEFORE trying any rockstar moves.
Since I am slowly down, so is my energy. I made up a glaze the next day – an orange glaze vs. the lemon glaze called for. I loved the pairing of citrus glaze with the soft cocoa gingerbread cake. I have stashed the extra cake in the freezer for now. I will probably turn it into some type of trifle. Maybe a boozy bourbon trifle with various fruits and a vanilla bean pudding? Just a thought…one day.
Thanks for reading, friends!