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
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.
Con esta receta nos va a sobrar masa, así que podemos hacer unos cuantos cupcakes.
Whit this recipe we will have an extra batter, so we can make cupcakes too.
