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    You are in: Home / Recipes / Ginger Sour Cream Bundt Cake W/Ginger-Infused Strawberries Recipe
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    Ginger Sour Cream Bundt Cake W/Ginger-Infused Strawberries

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    15 mins

    55 mins

    westtextazzy's Note:

    This delicious cake is from Bon Apetit. Simply divine.

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    Ingredients:

    Servings:

    Units: US | Metric

    For strawberries

    Directions:

    1. 1
      Position rack in center of oven and preheat oven to 350°F.
    2. 2
      Brush softened butter (2 T) generously all over the inside of a 12 cup Bundt pan.
    3. 3
      Sprinkle turbinado sugar over butter in Bundt pan
    4. 4
      Whisk flour, ground ginger, baking powder and salt in a medium bowl; set aside
    5. 5
      In mixer, add 1 C softened butter, mix until smooth.
    6. 6
      Add 2 C sugar, mix about 2 minutes.
    7. 7
      Add eggs one at a time, mixing well in between each egg.
    8. 8
      Beat in 1 large egg yolk and vanilla.
    9. 9
      Add flour mixture in 3 additions.
    10. 10
      Alternate flour with adding sour cream in 3 additions.
    11. 11
      Mix in crystallized ginger.
    12. 12
      Spread batter in pan, carefully avoiding mixing in sugar. You want the sugar to stay on the outside of the cake, not mix it with the batter.
    13. 13
      Bake until light brown, about 55 minutes.
    14. 14
      Transfer to rack, cool 15 minutes.
    15. 15
      Gently tap bottom of pan, and using a spatula, carefully loosen on all sides.
    16. 16
      Place cake plate atop Bundt pan and turn over. The cake should fall onto the cake plate.
    17. 17
      Cool completely.
    18. 18
      For strawberries:.
    19. 19
      Combine ginger, water, sugar, and lemon juice in small saucepan.
    20. 20
      Bring to a boil over medium high heat.
    21. 21
      Boil until mixture is reduced, about 4 minutes.
    22. 22
      Remove from heat, cool to room temperature.
    23. 23
      Place hulled and cleaned strawberris into a medium bowl.
    24. 24
      Strain ginger water and pour over the berries.
    25. 25
      Cover and chill at least one hour.
    26. 26
      Cut cake into slices, add berries with syrup.
    27. 27
      Garnish with mint leaf.

    Ratings & Reviews:

    • on September 23, 2009

      55

      This was fantastic, and a real treat for us ginger-lovers! It wasn't quite as time-consuming as it looks. I ended up using much less than 1/2 cup of turbinado sugar, because I was afraid it would be overly sweet with the 2 cups of sugar in the cake, and it came out just right for us. Thanks for posting this keeper. Made for Pick a Chef Fall 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 04, 2009

      55

      Excellent recipe! I love this recipe!! If you love ginger this is the most delicious cake ever.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Ginger Sour Cream Bundt Cake W/Ginger-Infused Strawberries

    Serving Size: 1 (241 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 506.3
     
    Calories from Fat 214
    42%
    Total Fat 23.8 g
    36%
    Saturated Fat 14.1 g
    70%
    Cholesterol 142.1 mg
    47%
    Sodium 209.3 mg
    8%
    Total Carbohydrate 69.1 g
    23%
    Dietary Fiber 2.7 g
    10%
    Sugars 46.7 g
    186%
    Protein 6.2 g
    12%

    The following items or measurements are not included:

    turbinado sugar

    crystallized ginger

    gingerroot

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