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Spiced gingerbread cake

Makes one 10-inch/26-cm bundt cake

Gingerbread is a traditional holiday favourite. Sweet lovers of all age will love this.


  • Tea culture of the world’s Apple cinnamon or spicy mandarin – ¼ C (120 g)
  • Unsalted butter – 8 tbsp (120 g)
  • Firmly packed dark brown sugar, dark molasses, and corn syrup – ½ C each (120 g each)
  • All-purpose flour – 2 ½ C (65 g)
  • Ground ginger and ground cinnamon – 1 ½ tsp each (3 g each)
  • Ground cloves and ground nutmeg – ½ tsp (3 g each)
  • Salt – ¼ tsp (1 g)
  • Large eggs – 2
  • Grated zest of lemon – 1
  • Lemon juice – 1 tbsp (15 ml)
  • Baking soda – 2 tsp (10 g)
  • Confectioners’ sugar – 4 c (500 g)


  • Preheat the oven to 350°F (175°C). Grease a 10 x 3 ½ inch (25 x 9 cm) bundt pan.
  • Bring 1 ½ cups (350 ml) of water to a boil, remove from the heat, add the tea, and steep for 5 minutes; strain, pressing to extract as much liquid as possible.
  • Melt the butter; stir it together with the brown sugar, molasses, and corn syrup until blended. Set aside to cool.
  • Combine the flour, ginger, cinnamon, cloves, nutmeg, and salt in the bowl in a food processor and pulse to blend. Scrape in the butter-sugar mixture and blend. Add the eggs and lemon zest and process until smooth.
  • Stir the baking soda into cup (240 ml) of the tea. It will bubble up. Stir the mixture into the batter, mixing well; then scrape it into the prepared pan. Bake for 40 to 45 minutes until the top is springy and a knife inserted near the center comes out clean. Remove the pan and cool on a cake rack.
  • Combine the remaining tea with the lemon juice. Sift in the confectioners’ sugar, whisking until you have a thick but spreadable icing. Pour over the cooled cake and let it set.

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