Saturday, March 12, 2011

"Sweets for my sweet, sugar for my Honey..."

This cake was made for dessert, but really I would say this is more suited for an afternoon treat, with tea.

Lemon-Ginger Bundt Cake

1 cup unsalted butter, room temperature, plus more for pan
3 cups all purpose flour (we used the fancy hand milled flour, from Callington Mill, in Oatlands, bought from the Sunday Farmers Market on Elizabeth St.)
2 tbl finely grated lemon zest and 1/3 cup fresh lemon juice
1/3 cup minced crystallized ginger
1 teaspoon baking SODA
1 tsp. salt
2 1/2 cups granulated sugar
6 eggs (medium or large)
1 cup sour cream
Confectioners' sugar, for dusting

Preheat oven to 350 F degrees, (we used fan-forced 180c) Butter and flour your pan (standard sized)
In a bowl whisk together flour, lemon zest, ginger, baking soda and salt- set aside.

Using your electric mixer, beat butter and granulated sugar on med-high until light and fluffy, Add eggs one at a time, beating well after each addition; mix in lemon juice.

With mixer on low, alternately add flour in three parts and sour cream in two, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.

Bake until your inserted toothpick comes out clean.
This was about 50 minutes for us.
As the top was browning too fast, the last ten minutes the cake was covered in tented foil.
Let cake cool in pan 30 minutes (we pulled rack out of over and cooled there), then turn out cake onto a rack to cool completely.
Dust with confectioners' sugar before serving.

Zok and I thought the cake tasted better when fully cooled- as in with tea the next day as opposed to our first tasting late night.
Also Zok appreciated the amount of time he needed with his KitchenAid mixer to make this cake.

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