Do I have to use anise in this cake?

No, I love the addition of anise as an extra layer of flavor and spice but you can omit the anise seeds entirely and simply use the hot water. You can also steep the anise seed and drain for a less potent flavor or use another type of tea - ginger tea would be a great alternative.

I don't have fresh ginger, what can I used instead?

If you don't have fresh ginger, I would double the amount of ground ginger to get that bold flavor.

Cake I bake this in something other than a bundt pan?

Yes, you can certainly bake muffins or mini loaves. Baking times would need to be adjusted accordingly. I have not tried this in a standard cake pan - bundt pans allow for more even browning and heat transfer. If you choose to try another cake pan - you may risk an undone center or burnt edges. I would go with a smaller vessel to bake into if you can't locate a bundt.

Easy Spiced Gingerbread Bundt Cake

Description

A delicious and delicate Gingerbread bundt cake. Perfect for breakfast or dress it up for a holiday dessert.

Ingredients

Units Scale

1 cup hot water (8 oz)
2 Tablespoons anise seed* (16 grams)
2 1/2 cups flour, spooned and leveled into cup* (300 grams)
1 Tablespoon ground ginger
1 Tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon coarse ground black pepper
1/2 teaspoon ground clove
1 teaspoon kosher salt*
1 teaspoon baking powder
1/2 teaspoon baking soda
6 Tablespoons unsalted butter, room temperature (85 grams)
1/3 cup neutral oil, canola* (72 grams)
1 1/2 cups dark brown sugar, packed (319 grams)
3 whole large eggs
1/2 cup grape molasses* (170 grams)
1" knob of fresh ginger*, grated finely using microplane or mincing
2 teaspoons vanilla extract

powder sugar for topping (optional)

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Instructions

Begin by preheating your oven to 350 degrees fahrenheit and place your oven rack in the center of your oven.
Spray a 10-cup bundt pan with Baker's Joy or another flour based baking spray to coat entirely. If you don't have the proper baking spray, coat the pan evenly with softened butter or shortening - making sure to get into every crevice. Next take 2 tablespoons of flour and coat the butter/shortening with flour until evenly coated. Set aside.
Heat your water and add your anise seeds, allow to sit and steep while you prepare the rest of your cake.
- 1 cup hot water (8 oz)
- 2 Tablespoons anise seed* (16 grams)
In a medium sized bowl, add your dry ingredients and whisk. Set aside.
- 2 1/2 cups flour, spooned and leveled into cup* (300 grams)
- 1" knob of fresh ginger, grated finely using microplane or mincing
- 1 Tablespoon ground ginger
- 1 Tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon coarse ground black pepper
- 1/2 teaspoon ground clove
- 1/2 teaspoon kosher salt*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
In the bowl of a stand mixer fitted with paddle attachment, add your room temperature butter, oil and dark brown sugar. Mix for 5 minutes on high speed until it becomes pale in color. Be sure stop and scrape sides as needed.
- 6 Tablespoons unsalted butter, room temperature (85 grams)
- 1/3 cup neutral oil, canola* (72 grams)
- 1 1/2 cups dark brown sugar, packed (319 grams)
Add your eggs, molasses, fresh ginger and vanilla extract. Mix well for another 3-4 minutes until fully combined and fluffy.
- 3 whole large eggs
- 1/2 cup grape molasses* (170 grams)
- 1" knob of fresh ginger*, grated finely using microplane or mincing
- 2 teaspoons vanilla extract
With the mixer on low speed, alternate your flour/spice mixture and your anise tea and anise seeds (drain from seeds if you want less anise flavor). Mix until just combined - stopping to scrape sides and bottom to ensure fully mixed.
Pour batter into prepared bundt pan and bake for 60 minutes. After 60 minutes check for doneness using a long skewer - ensuring when insert it comes out clean with no batter. If needed, add an additional time in 5 minute increments.*
Allow to cool on wire rack for 10 minutes then flip to remove. Once cool, dust with powdered sugar and enjoy!

Notes

If you don't care for anise, you can sub ginger tea in its place - include the tea leaves in your cake as well! 2 bags would be ideal.
If you don't have fresh ginger, double the amount of ground ginger in the recipe.
A kitchen scale is so helpful, weighing your ingredients makes for a perfect cake. With the flour, be sure to fluff the flour, spoon directly into a measuring cup rather than scooping from the flour bin. This will ensure the proper amount of flour in your cake.
If using table salt, half the amount.
Other neutral oils include: vegetable, grapeseed, avocado
Other molasses you can use include: date or unsulfured molasses
Baker's Joy cooking spray contains flour, a standard oil based cooking spray will not be sufficient in baking.