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’