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June 13, 2006

Gingerbread Tunnel Cake

Gingerbread Tunnel Cake   
 
Ingredients
   Filling:
1  package (8 ounces) cream cheese
   1 egg
1/4  cup granulated sugar
2  tablespoons all-purpose flour
1  teaspoon vanilla extract
1/4  teaspoon ground ginger
   Cake:
3-1/2  cups all-purpose flour
1  tablespoon ground ginger
2  teaspoons baking soda
1  teaspoon ground cinnamon
1/2  teaspoon salt
1/4  teaspoon ground cloves
3/4  cup (1-1/2 sticks) unsalted butter, at room temperature
1/2  cup packed dark-brown sugar
1/2  cup granulated sugar
3/4  cup mild molasses
  3 eggs
1  cup lukewarm milk (100 degrees F to 105 degrees F)
   Glaze:
2  cups confectioners’ sugar
2  tablespoons milk
   Crystallized ginger or sliced almonds, for garnish (optional)
 
Directions
1. Filling: In medium-size bowl, beat cream cheese on medium speed until
smooth. Beat in egg, sugar, flour, vanilla and ginger until blended. 
 
2. Heat oven to 350 degrees F. Lightly coat 12-cup bundt pan with
nonstick cooking spray. 
 
3. Cake: In medium-size bowl, whisk together flour, ginger, baking soda,
cinnamon, salt and cloves. 
 
4. In large bowl, beat together butter and both sugars until smooth and
creamy, about 2 minutes. Beat in the molasses, scraping down side of
bowl. Add eggs, one at a time, beating well after each addition. 
 
5. On low speed, beat in flour mixture alternately with milk in 3
additions, beginning and ending with flour. 
 
6. Pour half the batter into prepared bundt pan. Transfer filling to
small plastic bag; snip off small piece from corner. Pipe filling in
ring into center of pan, trying to keep filling from touching side of
pan. Top with remaining batter, covering filling completely. 
 
7. Bake in 350 degree F oven 50 to 55 minutes or until toothpick
inserted in center comes out fairly clean. Let cool in pan on wire rack
for 5 minutes. Invert pan onto rack; gently tap sides to release cake.
Remove pan; let cool. 
 
8. Glaze: Sift confectioners’ sugar into medium-size bowl. Stir in
enough milk until smooth and good glazing consistency. Pour over cake.
Garnish with ginger or almonds, if desired. Refrigerate, covered, up to
2 days. Makes 16 servings. 

Contributed to our recipe list by Emma.

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Posted by Willie Crawford at June 13, 2006 06:24 PM

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