Gingerbread Bundt Cake with Egggnog Cream Cheese Icing

• Produce

  • 2 tsp Ginger

• Refrigerated

  • 4 Eggs

• Condiments

  • 3/4 cup Molasses

• Baking & Spices

  • 1/8 tsp Allspice
  • 1 tsp Baking powder
  • 2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 3/4 tsp Cinnamon
  • 1/8 tsp Clove, Ground
  • 1/2 Cug granulated sugar
  • 4 cups Flour
  • 1/8 tsp Nutmeg
  • 1 1/2 cup Powderes sugar
  • 2 tsp Vanilla

• Drinks

  • 1/4 cup Coffee

• Dairy

  • 1 1/8 cup Butter
  • 3/4 cup Buttermilk or sour milk
  • 2 oz Cream cheese

• Beer, Wine & Liquor

  • 3 tbsp Eggnog

• Other

  • 1 Tablesppon coco powder

Found on kikicuppycakes.com

Description

Directions

• Preheat the oven to 350 degrees and generously grease bundt cake pan.
• Cream together butter and sugars until fluffy. Add in eggs one at a time followed by molasses and vanilla.
• Whisk together flour, baking soda, baking powder, and spices in a seperate bowl and set aside.
• Stir together coffee and buttermilk in a measuring cup and set aside.
• Alternately add the flour mixutre and the buttermilk mixture to the buttter and egg mixture. Stir until combined.
• Pour into pan and bake for 35 to 45 minutes or until a toothpick or knife inserted in the middle comes out clean. Allow to cool about 10 minutes before inverting onto a cooling rack. Allow to cool completely before icing.
• Stir together butter, cream cheese, and vanilla. Gradually add in the powderes sugar. It will be lumpy.
• Add in the eggnog until thinned to desired consistency.
• Drizzle the icing over the cooled cake, add some Christmas sprinkles and enjoy!