Los Chatos Chefs: Ginger & Cinnamon Bundt Cake

Hace unos cuantos meses que no publico nada para el reto #Bundtbakers. La falta de tiempo ha sido la causante principal. El reto de este mes rezaba: "Happy Fall", y es sabido por todos mis seguidores que el otoño me inspira más que cualquier estación del año, así que no podía faltar con mi receta este mes.

El jengibre es el protagonista de este Bundt y la canela le da un toque dulzón y cálido al conjunto. Sólo con el maravilloso olor de caramelo de la masa en crudo, podemos saber lo delicioso que va a estar.

I don´t post anyrhing for the #Bundtbakers challenge for months. The lack of time it has been the primary cause. The challenge of this month indicate that: "Happy Fall", and it is known for all my followers that fall inspire me more than either season of the year, so I couldn´t be left one of my recipes this month.

The ginger is the main character of this Bundt and the cinnamon gives a sweet and warm touch. Just with wonderful candy smell of the raw batch, we can imagine how delicious will it be.

Thanks to Freshman Cook, she has been the hotess this month. If you are food blogger and you would like to join us, you can send a e-mail with your blog URL to foodlustpeoplelove@gmail.com.

Check out what the rest had bake this month, and enjoy!

Apple Cinnamon Bundt Cake by I Camp In My Kitchen
Apple, Pear and Honey Cider Bundt Cake by All That’s Left Are the Crumbs
Apple Pumpkin Bundt Cake with Salted Caramel Drizzle by Cookaholic Wife
Bundt Cake de Chocolate Blanco y Moras by La Mejor Manera de hacer
Chestnut Cream Marbled Bundt Cake by I Love Bundt Cakes
Chocolate Caramel Apple Cake by The Freshman Cook
Chocolate Gingerbread Mocha Marble Bundt Cake by Baking in Pyjamas
Ginger and Cinnamon Bundt Cake by Los Chatos Chefs
Impossible Pumpkin Pie Bundt by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Jack O'Lantern Cake by Palatable Pastime
Persimmon Apple Bundt by Tea and Scones
Poached Pear and Cranberry Bundt Cake with Maple Mascarpone Frosting by Sew You Think You Can Cook
Pumpkin and Chocolate Bundt Cake by Kids and Chic
Pumpkin Chocolate Chip Bundt Cake by Patty's Cake
Pumpkin Pie Bundt by Jane's Adventures in Dinner
Pumpkin Spice Cake with Caramel Frosting by Living the Gourmet
Robert E. Lee Bundt Cakeby The Queen of Scones
Spiced Rum Pumpkin Bundt by A Day in the Life on the Farm
Sticky Pecan Pie Bundt by Food Lust People Love

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Ingredientes para el bundt:

400 grs de mantequilla
300 grs de azúcar moreno
6 cdas de melaza
300 ml de leche
30 grs de jengibre picado
4 huevos
600 grs de harina de repostería
2 cdas y media de levadura
2 cdas de jengibre molido
1 pizca de sal

Precalentamos el horno a 180ºC. Engrasamos un molde de Bundt, mejor con un spray antiadherente.

Derretimos la mantequilla, el azúcar y el sirope en un cazo , a fuego lento. Dejamos enfriar ligeramente y añadimos la leche.

Batimos los huevos y le añadimos el jengibre picado. Ahora vertemos la mezcla de la mantequilla y seguimos batiendo. Tamizamos el harina, la levadura , el jengibre molido y la sal, y lo incorporamos en la otra mezcla. Batimos bien hasta que quede una masa uniforme.

Repartimos la masa en el molde que no sobrepase a los 2/3 y horneamos entre 40-45 minutos o hasta que al meter un palillo de madera este salga limpio. Dejamos que se enfríe en el molde y luego desmoldamos sobre una rejilla de metal.

Ingredients for the bundt:

400 grs buttercream
300 grs brown sugar
6 tablespoon black treacle
300 ml whole milk
30 grs chopped ginger
4 eggs
600 grs flour
2 and a half tablespon baking powder
2 teaspoon ground ginger
a pinch of salt

Preheat the oven to 180º C / 350º F / gas 4. Grease our bundt pan, better with a non-stick spray.

Melt the butter, the sugar and the black treackle in a saucepan over low heat. Let it cool lightly and pour the milk.

Whisk the eggs and add the chopped ginger. Now, pour the butter mix and continue whisking. In a bowl, stire the flour, salt, the baking powder and the ground ginger and add in the other mixture. Cream well until all is mixed.

Pour the batter in the pan only 2/3 and oven for about 40-45 minutes or until a skewer inserted into the center of the bundt comes out clean. Let cool in the pan and then turn out on a wire rack.

Ingredientes para el glaseado:

100 grs azúcar glacé
leche entera
2 cdtas de canela
jengibre confitado en trocitos para decorar

Las cantidades no las pongo porque se hace a ojo. Primero ponemos en un bol pequeño el azúcar glacé. Echamos la leche entera poco a poco hasta que nos quede la textura que nos guste. Añadimos la canela y seguimos moviendo.

Echamos la mezcla encima del Bundt Cake. Para decorar, colocamos los trocitos de jengibre confitado encima.

Ingredients for the icing:

100 grs icing sugar
whole milk
2 teaspoon cinnamon
candied chopped ginger to decorate

I don´t put the quantities because I did it at a guess. First put in a little bowl the icing sugar. Pour the whole milk little by little since we like the result texture. Add the cinnamon y continue mixing.

Pour the mix all over the Bundt Cake. To decorate put the candied ginger above the Bundt.