A stunning, pre-made gingerbread cake with custard glaze


When it’s time to celebrate, we know you’re going to love this Christmas dessert. When we enter into a full of guests, and last season of the dinner party, you must need a easy, and at the back of the pocket dessert recipes, can dress up immediately – this gingerbread cakes do tricks! An egg-glazed festival, instead of overwhelming the cake and gingerbread seasoning. And the last boom, add rosemary, glistening cranberries and flowers, or simply let the complex Bundt cake shine on itself. This gingerbread spice cake not only has a whole kitchen, it has been kept extremely wet for several days, so it’s perfect for pre-baking.

Gingerbread cake and egg-wine glaze

Time to prepare: 30 minutes

Baking time: 60 minutes

Cool time: 30 minutes

Total time: 2 hours

Supply: 10 to 14


Ginger bread cake

2-3/4 cup all-purpose flour, plus more saucepan

2 teaspoons baking powder

1/2 teaspoon of baking soda

1/2 teaspoon salt

1 tablespoon grated ginger

1 tablespoon cinnamon powder

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/2 cup unsalted butter, softened

1-1/2 cup granulated sugar

1-1/2 teaspoon ground ginger

1/4 cup canola oil

Three eggs

1 teaspoon vanilla extract

1/2 cup sugar molasses

1/4 cup honey

1 cup of buttermilk

The egg yolk glaze

4 oz. Cream cheese, soften

1 tablespoon unsalted butter, softened

1-1/2 cup sugar (candy) sugar

2 to 3 tablespoons of the store bought eggnog

1/2 teaspoon vanilla extract or bourbon

Pinch, ground nutmeg

The conference

Add sugar cranberries, optional

Fresh rosemary branchlets, optional

Flowers, optional


Ginger bread cake

Preheat the oven to 350 degrees f. Lubricate a 10 cup capacity with a butter and bottom pan coated with a thin layer of flour. Put on hold.

For dry ingredients, sift together flour, baking powder, baking soda, salt, dried ginger, cinnamon, nutmeg and cloves. Put on hold.

In the bowl of an electric mixer fitted with an oar attachment (or a large bowl and a manual mixer), add butter and mix for a few minutes at a medium speed until smooth. Add sugar and fresh ginger. Mix at medium height until light and fluffy, about 2 to 4 minutes.

Lower the blender, add oil, and then a single egg. Add the vanilla, molasses and honey, mix until blended. Stop the mixer and scrape the sides of the bowl.

Lower the mixer, add half of the remaining dry ingredients, mix until blended. Next, go to the buttermilk and mix until blended. Finally, add the remaining dry ingredients. In the last batch of flour, mix together for no more than 30 seconds, or until smooth.

Pour the batter into the prepared pan. Click on the pan on the counter a few times to release any bubbles. Bake for 55 to 65 minutes, or until the long wood is inserted into the center of the cake. If the batter starts to rise too high, place a baking sheet at the bottom of the pan to drop any water.

Place the cake on the grill and bake for 15 to 20 minutes on the grill. Gently slide the flexible rubber blade over the edge of the cake, but don’t slide it too low, or it may damage the sides of the cake. Place a large cutting board or freezer on the cake. Use oven gloves to keep the cake pan and cutting board together. Put everything upside down and remove the pan. Completely cool. Don’t allow the cake to cool completely in the pan, or it may get stuck. At the same time, make the glaze.

The egg yolk glaze

In a mixing bowl, whisk cream cheese and butter with a wooden spoon until combined. Gradually stir the powdered sugar until mixed.

2. Add eggnog, vanilla and nutmeg, and stir until smooth. The glaze should be thick but still dripped slowly from the spoon; Add more eggnog as necessary until it is.


1. Place the glaze on the cooled cake. Use sugar cranberries, rosemary, flowers or to decorate as needed. Slice and serve.