Holiday Spice Bundt Cake and Gingerbread Latte
Magic is made in the kitchen this season with the Member’s Mark™ Holiday Spice Variety Pack. Member’s Mark™ Nutmeg, Ginger, and Cloves create a scrumptious blend of warm, cozy flavors – perfect for cakes, cookies, pies, and any festive treat, like this Holiday Spice Bundt Cake. To add a special touch to your favorite seasonal beverages, such as this Gingerbread Latte, top with Member's Mark™ Cinnamon Sticks!
Ingredients
For the Holiday Spice Bundt Cake
- 3¼ cups All-purpose flour
- 1 tbsp Member's Mark™ Ground Ginger
- 2 tsp Member's Mark™ Ground Cinnamon
- ¼ tsp Member's Mark™ Ground Nutmeg
- ¼ tsp Member's Mark™ Ground Cloves
- ¼ tsp Member's Mark™ Ground Black Pepper
- 1 tsp Baking soda
- ½ tsp Kosher salt
- 2 large Eggs
- 1 cup Vegetable oil
- ¾ cup Brown sugar
- 2 tbsp Fresh ginger finely grated
- 1 cup Molasses
- 1 cup Hot coffee freshly brewed
- Powdered sugar for topping
- Cranberries for garnish
For the Gingerbread Latte
- ½ cup Water
- ½ cup Coconut sugar
- 4 tbsp Molasses
- 1 tsp Member's Mark™ Ground Ginger
- ¼ tsp Member's Mark™ Ground Nutmeg
- ½ tsp Member's Mark™ Ground Cinnamon
- ⅓ cup Espresso
- ½ cup Milk
- 1 Member's Mark™ Cinnamon Stick
Instructions
For the Holiday Spice Bundt Cake
- Preheat oven to 350°F. Butter and flour a 10-inch Bundt pan.
- In a large bowl, whisk the flour, ground ginger, cinnamon, nutmeg, cloves, black pepper, baking soda, and salt.
- In a separate mixing bowl, beat the eggs gently. Add the vegetable oil, brown sugar, and fresh ginger, and stir to combine.
- Heat molasses in a heat-safe liquid measuring cup in the microwave until fluid, about 15-30 seconds. Add the molasses to the other wet ingredients. Add the hot coffee, and stir to combine.
- Add the wet ingredients to the dry ingredients and stir until the flour has just disappeared into the mixture. The batter will be thin and fluid.
- Pour batter into the prepared Bundt pan and bake until a toothpick inserted into the cake comes out clean, about 45-55 minutes.
- Remove the cake from the oven, turn it out onto a cooling rack, and cool for at least 10 minutes. Dust with powdered sugar and garnish with cranberries.
For the Gingerbread Latte
- In a small saucepan over medium high heat, add in the water and coconut sugar; stir until dissolved. Stir in molasses, ground ginger, nutmeg, and cinnamon.
- Bring the mixture to a light boil and cook for about 5-7 minutes, stirring every minute or so. Remove from the heat and set aside. Store leftover syrup in a container in the fridge.
- Add about two tablespoons of the gingerbread syrup to a coffee mug, followed by the espresso.
- Heat the milk in a saucepan or in the microwave until hot. Use a frother to froth the warmed milk. Slowly pour in the frothed milk into the coffee. Stir the latte to ensure the syrup doesn’t settle at the bottom. Add a Member's Mark™ Cinnamon Stick, and enjoy!