Gingerbread Bundt Cake with Spiced Ginger Cream Filling

Gingerbread Bundt Cake with Spiced Ginger Cream Filling

Ingredients

FILLING
1 package (8 ounces) cream cheese, softened
½ cup Dierbergs powdered sugar
¼ cup finely diced crystallized ginger
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1 large Dierbergs egg, at room temperature

CAKE
3½ cups Dierbergs flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup Dierbergs butter, softened
1 cup firmly packed Dierbergs brown sugar
3 large Dierbergs egg, at room temperature
1 cup mild molasses
2 teaspoons white vinegar
1¼ cups boiling water
Floured cooking spray (Pam)
Dierbergs powdered sugar

Directions

FOR FILLING  In large mixer bowl, beat cream cheese and powdered sugar at medium speed until light and fluffy. Beat in crystallized ginger, maple syrup, and cinnamon until well mixed. Beat in egg until well mixed; set aside.

FOR CAKE  In medium bowl, whisk together flour, baking soda, ginger, cinnamon, and salt; set aside.

In large mixer bowl, beat butter and brown sugar at medium speed until light and fluffy. Beat in eggs 1 at a time. Beat in molasses and vinegar until well combined. Gradually beat in flour mixture until well combined. Slowly stir in boiling water until batter is smooth.

Pour half of the batter into 15-cup Bundt pan that has been generously coated with floured cooking spray. While dragging large serving spoon through center of batter to create trough, dollop all of the filling into trough. Carefully spoon remaining batter over top and spread to cover.

Bake in 325°F. oven until wooden pick inserted in center comes out clean, about 1 hour. Cool in pan on wire rack 15 minutes. Invert onto wire rack and cool completely. Just before serving, dust top of cake with powdered sugar. Store in refrigerator.

Servings: 12
Serving Size: Per Serving

Per Serving
Calories: 545
Cholesterol: 122 mg
Fat: 24 g
Sodium: 410 mg
Carbohydrates: 77 g
Protein: 7 g
Fiber: 1 g Saturated Fat: 14 g