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Gingerbread Bundt™

VegetarianOvenDiner-Style

Time: 1 hour 20 minutes

Yield: 12 servings

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About

Want to know something cool? Gingerbread dates all the way back to the ancient Greeks and Egyptians. The first gingerbread man was supposedly gifted by Queen Elizabeth I to some guests who were absolutely astonished by what they saw. While you ponder about that tasty food trivia, let's make a Gingerbread Bundt™ in celebration of how far it has come! This spongy, bouncy, moist cake brings hints of lemon to modernize it a bit. And to bring the sweetness, a smooth ginger lemon glaze slides right over and is sprinkled with some tart and sweet sugar-coated cranberries. History tastes pretty good, huh? Slice a piece of Gingerbread Bundt and give thanks for all the treats we get to enjoy because of those before us!

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Ingredients

  • For the sugared cranberries:
  • 3 tablespoons light corn syrup
  • 1 cup fresh or frozen cranberries, thawed
  • 1/3 cup sugar
  • For the cake:
  • 2 1/2 cups all-purpose flour, plus more, to taste, for dusting the pan
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 2 tablespoons lemon zest
  • 1 teaspoon lemon extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fat-free vanilla Greek yogurt
  • For the glaze:
  • 2/3 cup confectioners' sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon lemon juice, plus more, to taste
  • 1/2 teaspoon ground ginger

Directions

Step 1 -In a microwaveable bowl, heat the corn syrup in the microwave until warm.

Step 2 -Gently toss the cranberries in the heated syrup, allowing the excess to drip off.

Step 3 -Add 1/3 cup of the sugar to the cranberries and toss to coat.

Step 4 -Place the sugared cranberries on waxed paper and let them stand until set, about 1 hour.

Step 5 -Preheat the oven to 325 degrees F.

Step 6 -Grease a 10-inch fluted tube pan, then using the extra flour, dust the greased pan.

Step 7 -In a large bowl, cream 1 cup of the butter and the remaining sugar until light and fluffy, about 5-7 minutes.

Step 8 -Add the eggs to the butter mixture, 1 at a time, beating well after each addition.

Step 9 -Beat the lemon zest and the lemon extract to the egg mixture.

Step 10 -In another bowl, whisk the remaining 2 1/2 cups of the flour, the baking powder, and the salt together.

Step 11 -Alternate adding 1/3 of the egg mixture and 1/3 of the yogurt, beating well after each addition, until the batter is combined.

Step 12 -Transfer the batter to the prepared baking pan.

Step 13 -Bake until a toothpick inserted into the center comes out clean, about 60-70 minutes.

Step 14 -Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 15 -While the cake cools, in a small bowl mix the confectioners' sugar, the remaining melted butter, 1 teaspoon of the lemon juice, and the ginger until smooth. If the glaze is too thick, add the extra lemon juice as needed until the desired consistency is reached.

Step 16 -Drizzle the icing over the cooled cake and top with the sugared cranberries.

Step 17 -Slice and serve.

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