Want to know something cool? Gingerbread dates all the way back to the ancient Greeks and Egyptians. The first gingerbread man was supposedly gifted by Queen Elizabeth I to some guests who were absolutely astonished by what they saw. While you ponder about that tasty food trivia, let’s make a Gingerbread Bundt in celebration of how far it has come! This spongy, bouncy, moist cake brings hints of lemon to modernize it a bit. And to bring the sweetness, a smooth ginger lemon glaze slides right over and is sprinkled with some tart and sweet sugar-coated cranberries. History tastes pretty good, huh? Slice a piece of Gingerbread Bundt and give thanks for all the treats we get to enjoy because of those before us!
Ingredients
For the sugared cranberries:
- 3 tablespoons light corn syrup
- 1 cup fresh or frozen cranberries, thawed
- 1/3 cup sugar
For the cake:
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 2 tablespoons lemon zest, grated
- 1 teaspoon lemon extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fat-free vanilla Greek yogurt
For the glaze:
- 2/3 cup confectioners’ sugar
- 2 tablespoons butter, melted
- 1-3 teaspoons lemon juice
- 1/2 teaspoon ground ginger
Directions
Step 1 –In a microwaveable bowl, heat the corn syrup in the microwave until warm.
Step 2 –Gently toss the cranberries in the heated syrup, allowing the excess to drip off.
Step 3 –Add 1/3 cup of the sugar to the cranberries and toss to coat.
Step 4 –Place the sugared cranberries on waxed paper and let them stand until set, about 1 hour.
Step 5 –Preheat the oven to 325 degrees F.
Step 6 –Grease and flour a 10-inch fluted tube pan.
Step 7 –In a large bowl, cream 1 cup of the butter and the remaining sugar until light and fluffy, about 5-7 minutes.
Step 8 –Add the eggs to the butter mixture, one at a time, beating well after each addition.
Step 9 –Beat the lemon zest and the lemon extract into the egg mixture.
Step 10 –In another bowl, whisk the flour, the baking powder, and the salt together.
Step 11 –Add the creamed mixture to the flour mixture, alternating with additions of the yogurt and beating well after each addition.
Step 12 –Transfer the batter to the prepared baking pan.
Step 13 –Bake until a toothpick inserted in the center comes out clean, about 60-70 minutes.
Step 14 –Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 15 –While the cake cools, in a small bowl mix the confectioners’ sugar, the remaining melted butter, 1 teaspoon of the lemon juice, and the ginger until smooth. Taste and add more of the lemon juice as desired.
Step 16 –Drizzle the icing over the cooled cake and top with the sugared cranberries.
Step 17 –Slice and serve.
