Monday, December 12, 2011

Lemon Ginger Bundt Cake with White Chocolate Cream Cheese Frosting

Lemon Ginger Bundt Cake with
White Chocolate Cream Cheese Frosting
Yum.  Although the holidays take their toll on my figure, my tastebuds are happier than ever!  Holiday baking, decorating and EATING are some of my favorite things to do!

This recipe was inspired by one of my favorite Trader Joe's cookies.  They've got a sampler of "dipped" Joe Joe's this holiday season.  There's a peppermint chocolate, a double chocolate, a peanut butter chocolate, and my favorite, a ginger white chocolate.

My mother-in-law and I couldn't get enough of these, and the hint of lemon in the background left us hungry for more.  Her birthday is December 19, so I quickly began experimenting with lemon and ginger cake recipes to come up with the perfect bundt cake for her birthday.

Nothing Bundt Cakes specializes in beautiful
bundt cakes for any occasion
Mark my words, bundt cakes are the new cup cakes for the year to come.  Nothing Bundt Cakes is going to be the new Sprinkles.  They're going to be the hot new trend, so get out your NordicWare, get out LOTS of grease and cooking spray and PRAY that your cake is in one piece when you make the "flip."

A few hints:  Read your manufacturer instructions before you start your cake prep.  Some pans need LOTS of prep (i.e. cooking spray AND flour), some pans need lots of cooling time, and some need a very specific cooling time.  Don't go with your gut on these.  You'll wind up with a big, crumbled mess on your hands.

Lemon Ginger Bundt Cake with White Chocolate Cream Cheese Frosting

Lemon Ginger Bundt Cake with
White Chocolate Cream Cheese Frosting

  • 2 cups sugar
  • 3/4 cup butter (1 1/2 sticks)
  • 4 eggs
  • 2/3 cup lemon curd (a whole 10.5oz jar)
  • 1/2 lemon, zested
  • 1 tsp. vanilla extract
  • 3 cups flour, sifted
  • 1 tbsp. ground ginger
  • 1 tsp. ground cardamom
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 3/4 cup milk
  1. Preheat oven to 350 degrees.  Heavily grease or spray the bundt pan on all angles and sides.  Dust with flour and tap to release excess.
  2. In a large mixing bowl, cream butter and sugar with an electric mixer until smooth.
  3. Add eggs one at a time, mixing each one as added.
  4. Add lemon curd, lemon zest and vanilla.  Mix until smooth and creamy.
  5. In a separate large mixing bowl, combine sifted flour, ginger, cardamom, cinnamon, baking powder, baking soda and salt. Whisk until combined.
  6. In a third mixing bowl, combine sour cream, vegetable oil and milk.  Whisk until smooth and combined.
  7. Add the dry ingredients to the egg mixture in three shifts, alternating with the milk mixture.  Mix with electric mixture until cake batter is smooth and creamy.
  8. Fill the bundt pan ONLY 2/3 to 3/4 full.  Bake at 350 degrees for 60-75 minutes, or until a toothpick inserted comes out clean.
  9. To Release: Follow cake pan manufacturer instructions on cooling time. I had to let mine cool ONLY for 10 minutes (I used a NordicWare rose shaped pan).  Run a butter knife around the edges and the inside circle of the bundt pan.  Place the serving dish on top of cake, in an inverted position and flip the cake and plate over.  Tap the sides if the cake doesn't release immediately.  Slowly remove the bundt cake pan.

Nordic Ware rose bundt cake pan

  • 6 oz. cream cheese (3/4 brick), softened
  • 6 tbsp. butter (3/4 stick), softened
  • 3 cups powdered sugar
  • 1/4 cup white chocolate morsels, melted
  • 1 tsp. vanilla extract
  • 1 tbsp. heavy cream
  1. In a large mixing bowl, combine cream cheese, butter, heavy cream, white chocolate and vanilla.  Mix well with electric mixer until smooth.
  2. Add the powdered sugar, one cup at a time, until desired thickness and sweetness are achieved.
  3. Spoon the frosting into a large, sealable plastic bag.  Seal the bag and snip off the corner with scissors.  Pipe the frosting around the edges of the cake from bottom to top, allowing it to run off the sides of the cake.  Top with edible glitter or sparkles and place holiday decorations, silk flowers or other finishing decorations in the center of the cake.

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