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Happy Birthday, Mom! – Lemon & Candied Ginger Bundt Cake

My Mom and I are both fans of candied ginger and always tend to have some lying around the house. Luckily for us, nobody else around us seems to be into it. Great! More for us, I say! So when I spotted this recipe, I knew right away that nobody would appreciate it more than Mom and earmarked it to be made for her birthday. Bundts are a particular favourite in our house, especially since I made this Chocolate Earl Grey Cake, so everything just seemed to align correctly for me to bake this cake.

I made a few alterations to the original recipe that called for a whopping cup of sour cream and substituted that with ¼ cup yogurt. I can safely tell you that that made absolutely no difference to how moist this cake turned out to be. It’s amazing how fragrant this cake is when you cut into it! And the candied ginger? Heaven for Mom and me, but even if you’re not into, the good news is that it doesn’t come in your way. And please, grab your kitchen scissor to finely chop / mince the candied ginger – it’s such a time saver. The one thing I’m always SUPER particular about while baking a bundt cake is to grease it generously with butter and dust it with flour in an equally generous manner and tap out the excess. This nifty little tip will save you loads of anxiety when it’s time to invert the cake out of the pan…

A word about decorating this cake – it’s gently dusted with icing sugar giving it an almost snow-like effect. Mom’s not too fond of icing so this gentle dusting was right up her alley. The petite flowers offer a stunning contrast to the snowy effect of the icing, almost like the promise of spring time in a polar-vortexed world! I was looking for Baby’s Breath but all the florists along our street seemed to be out of them so I went with these pretty pale pink flowers that were diligently washed and left out to dry before taking centre stage in this cake.

Here’s a picture of the cake just before Mom cut into it.

Recipe adapted from Martha Stewart’s ‘Cakes’

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Happy Birthday, Mom! – Lemon & Candied Ginger Bundt Cake
My Mom and I are both fans of candied ginger and always tend to have some lying around the house. Luckily for us, nobody else around us seems to be into it. Great! More for us, I say! So when I spotted this recipe, I knew right away that nobody would appreciate it more than Mom and earmarked it to b
Servings
serving
Ingredients
Servings
serving
Ingredients
Instructions
  1. Pre-heat your oven to 180 degrees Celsius. Grease with butter & dust with flour a 12 cup bundt cake pan. Tap off the excess.
  2. 2. In a large bowl, whisk together the flour, lemon zest, minced candied ginger, baking soda & salt, set aside.
  3. 3. Use another large bowl to beat together the butter & sugar together with an electric mixer until it’s pale & fluffy. Add the eggs, one at a time, beating swiftly after each addition. Beat in the lemon juice. Add the flour mixture in 3 batches, alternating with 2 batches of yogurt and gently beat to incorporate. Be careful not to overmix at this stage.
  4. 4. Pour the batter into the prepared pan & tap on the counter to ensure that the batter is distributed evenly. You could use a spatula to smoothen it out as well. Bake the cake in the pre-heated oven for 55 to 60 minutes or until a skewer inserted in the cake comes out clean. You could cover the pan with foil if you find that it’s browning faster than it is cooking. Once done, transfer the pan on to a wire rack for about 30 minutes for it to cool. Invert the cake on to the wire rack to cool completely. Dust with icing sugar before serving.
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8 Comments on “Happy Birthday, Mom! – Lemon & Candied Ginger Bundt Cake

Paresh Kale
January 10, 2014 at 2:18 am

Innovative !

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Tara nair
January 10, 2014 at 5:43 am

So… good Tarika 🙂

Reply
Little Rose Book
January 10, 2014 at 8:34 am

Wow the flowers make it really stand out! Very beautiful!

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Tarika Singh
January 10, 2014 at 8:39 am

🙂

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Tarika Singh
January 10, 2014 at 8:41 am

Thanks Tara 🙂

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Tarika Singh
January 10, 2014 at 8:42 am

Thank you 🙂

Reply
nomadfashionista
January 14, 2014 at 4:04 pm

Oh wow. not only does the cake look super yum. i love the way you’ve incorporated flowers to make it look beautiful also like how you’ve taken the pictures 😀

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Tarika Singh
October 22, 2015 at 2:27 pm

Thank you!

Reply

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