Ginger Spice Cake with Dried Cherries
A rich and complex spice cake featuring three forms of ginger, dried cherries, and coffee, baked in a Bundt pan. This moist cake combines warm spices with tart cherries and is optionally finished with chocolate icing.
Ingredients
- •½ cup unsalted butter
- •2½ cups all-purpose flour
- •1 cup dried tart cherries
- •½ cup crystallized ginger
- •1 tablespoon grated peeled ginger
- •1 tablespoon Dijon mustard
- •1 cup hot espresso
- •1 tablespoon ground ginger
- •2 teaspoons baking soda
- •1½ teaspoons kosher salt
- •1 teaspoon ground allspice
- •1 teaspoon ground cinnamon
- •½ teaspoon black pepper
- •½ cup dark brown sugar
- •3 whole eggs
- •1 cup light molasses
- •1 serving chocolate icing
- •1 piece Bundt pan
Cooking Instructions
- 1.
Preheat oven to 350°F. Butter Bundt pan. Dust pan with flour, tapping out excess. Combine cherries, crystallized ginger, grated ginger, and Dijon mustard in a medium bowl. Pour espresso over cherry mixture and set aside. Whisk 2 1/2 cups flour, ground ginger, baking soda, salt, allspice, cinnamon, and pepper in a large bowl.
10 min
- 2.
Using an electric mixer on medium speed, beat 1/2 cup butter in a large bowl until light and fluffy, about 2 minutes. Add brown sugar and beat for 2 minutes. Beat in eggs one at a time, then beat in molasses.
8 min
- 3.
Strain cherry mixture into a small bowl, reserving soaking liquid. Add dry ingredients to butter mixture in 3 additions, alternately with soaking liquid in 2 additions, beating to blend between additions. Fold in drained cherry mixture. Scrape batter into prepared pan.
10 min
- 4.
Bake until top of cake springs back when lightly pressed in the middle, about 1 hour. Let cool in pan on a wire rack. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
60 min
- 5.
Remove cake from pan. Spoon Luscious Chocolate Icing over cake, if using, allowing it to drip down sides. Cut cake into wedges to serve.
10 min
